- Recipes Home
- Interest Groups
Lasagna Belmonte Recipe
|Onion||1 Medium, chopped|
|Olive oil/Salad oil||3 Tablespoon|
|Lean ground beef||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced or mashed|
|Canned tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Tomato paste||6 Ounce (1 Can)|
|Water/1/2 cup each dry red wine and water||1 Cup (16 tbs)|
|Lasagna noodles||12 Ounce|
|Boiling salted water||1 Cup (16 tbs) (As Required)|
|Ricotta cheese/Small curd cottage cheese||1 Pound (2 Cups)|
|Mozzarella cheese||1⁄2 Pound, thinly sliced|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4782 Calories from Fat 2078
% Daily Value*
Total Fat 235 g361.3%
Saturated Fat 106 g529.8%
Trans Fat 0 g
Cholesterol 855.4 mg
Sodium 7691.3 mg320.5%
Total Carbohydrates 346 g115.5%
Dietary Fiber 31.6 g126.4%
Sugars 61.7 g
Protein 328 g655.8%
Vitamin A 174.7% Vitamin C 147.2%
Calcium 303.3% Iron 188.7%
*Based on a 2000 Calorie diet
Stir in tomato sauce, tomato paste, wine, and water.
Add salt, oregano, pepper, and sugar, stirring until mixed.
Cover pan and simmer slowly about 1 1/2 hours.
Meanwhile cook noodles in boiling, salted water as directed on the package, until tender, about 15 minutes.
Drain thoroughly, rinse with cold water, and drain again.
Arrange about 1/3 of the noodles in the bottom of a 9 by 13-inch shallow casserole dish. (Lay one layer of noodles lengthwise in the dish and the next layer crosswise.
Alternate this way as you continue to arrange the dish.) Spread 1/3 of the tomato sauce over the noodles; top with 1/3 of the ricotta and mozzarella cheese.
Repeat this layering two more times.
Top with the Parmesan.
Bake uncovered in a 350° oven for 30 minutes.