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|Lean ground beef||1 1⁄2 Pound|
|Water||1 3⁄4 Cup (28 tbs)|
|Onion flakes||To Taste|
|Worcestershire sauce||To Taste|
|Ricotta cheese/Small curd cottage cheese||15 Ounce (1 Jar)|
|Monterey jack cheese||3 Cup (48 tbs)|
|Colby cheese||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
|Parsley||1⁄4 Cup (4 tbs)|
|Lasagna noodles||8 Ounce (1 Box)|
Serving size: Complete recipe
Calories 4857 Calories from Fat 2456
% Daily Value*
Total Fat 290 g446.8%
Saturated Fat 156.7 g783.5%
Trans Fat 0 g
Cholesterol 1560.3 mg
Sodium 6724.7 mg280.2%
Total Carbohydrates 181 g60.4%
Dietary Fiber 8.7 g34.7%
Sugars 7.8 g
Protein 367 g734.2%
Vitamin A 177.4% Vitamin C 34.7%
Calcium 493.6% Iron 122.1%
*Based on a 2000 Calorie diet
Brown meat with onion flakes, salt, pepper and Worcestershire sauce.
Drain and add spaghetti sauce and water, let it simmer for 10 to 15 minutes.
Combine all other ingredients and mix well, except for noodles.
Pour 1 cup sauce in bottom of 13 x 9-inch pan.
Layer 3 pieces of dry lasagna on sauce, cover with 1 1/2 cups sauce.
Spread 1/2 of cheese filling over sauce.
Repeat lasagna, sauce and cheese.
Top with lasagna, then the rest of the sauce and cheese.
Cover with aluminum foil and bake for one hour.
Remove foil and bake 10 more minutes.
Remove and let stand for 10 to 15 minutes to gel.