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Tomato Lasagna Recipe
|Olive oil/Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Lean ground beef||1 Pound|
|Italian seasoning||1⁄2 Teaspoon|
|Canned tomato paste||12 Ounce (2 Cans Of 6 Ounce Each)|
|Hot water||3 Cup (48 tbs)|
|Lasagna noodles||8 Ounce, cooked, drained|
|Ricotta cheese/Cottage cheese||8 Ounce|
|Mozzarella cheese||8 Ounce, thinly sliced|
Serving size: Complete recipe
Calories 3208 Calories from Fat 1345
% Daily Value*
Total Fat 152 g233.8%
Saturated Fat 67.2 g335.9%
Trans Fat 0 g
Cholesterol 554.9 mg
Sodium 6466.3 mg269.4%
Total Carbohydrates 252 g84.1%
Dietary Fiber 24.4 g97.7%
Sugars 55 g
Protein 216 g432.8%
Vitamin A 154.7% Vitamin C 143.7%
Calcium 180.2% Iron 136.5%
*Based on a 2000 Calorie diet
Brown the ground beef with the garlic and onion, stirring until crumbly; drain.
Combine the salt, pepper, Italian seasoning, tomato paste and hot water in a bowl; whisk to blend.
Stir the tomato paste mixture into the ground beef mixture.
Simmer, uncovered, for 30 minutes.
Spread a thin layer of the meat sauce in a shallow 9x13 inch baking dish.
Layer the noodles, ricotta cheese, mozzarella cheese and remaining meat sauce 1/2 at a time over the thin sauce layer.
Sprinkle with grated Parmesan cheese and shredded mozzarella cheese to taste.
Bake, covered, at 350 degrees for 30 minutes.
Let stand at room temperature for 15 minutes before cutting into squares.