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Lasagna Pie Recipe
|Lasagna noodles||1⁄2 Cup (8 tbs)|
|Onion||1 Small, chopped (0.25 Cup)|
|Lasagna sauce mix||1 Cup (16 tbs)|
|Canned italian tomatoes||1 Pound|
|Tomato sauce||8 Ounce|
|Ricotta cheese||1 Pound|
|Mozzarella cheese||16 Ounce, sliced|
|Water||1⁄2 Cup (8 tbs)|
|Parmesan cheese||3 Ounce, grated|
|Chopped parsley||2 Tablespoon|
Calories 390 Calories from Fat 207
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 13.9 g69.7%
Trans Fat 0 g
Cholesterol 80.9 mg
Sodium 811.1 mg33.8%
Total Carbohydrates 20 g6.6%
Dietary Fiber 2.8 g11.3%
Sugars 5.5 g
Protein 26 g51.6%
Vitamin A 30.8% Vitamin C 25.1%
Calcium 56.2% Iron 10.5%
*Based on a 2000 Calorie diet
Cool in a large bowl of cold water until ready to use.
2 Brown ground round in a large skillet; push to one side of pan.
Saute onion just until soft in same skillet.
Drain off any excess fat.
3 Stir lasagna sauce mix, tomatoes, tomato sauce, sugar, and water into meat mixture in skillet.
Heat to boiling; reduce heat; cover.
Simmer for 20 minutes.
4 Pour 1/2 cup of the prepared meat sauce into two 9-inch pie plates.
Drain noodles; pat dry with paper toweling.
Line the bottom of each plate with noodles, trimming noodles to fit the shape of the pie plate.
Cover with a third of the ricotta cheese, meat sauce, mozzarella and Parmesan cheeses.
Repeat to make 3 layers in both pie plates, ending with Parmesan cheese.
5 Bake in moderate oven (350Â°) 30 minutes, or until bubbly-hot.
Let stand for 10 minutes before serving.
Garnish with parsley.
Cut each pie into 4 wedges.