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Lasagne Belmonte Recipe
|Onion||1 Medium, chopped|
|Olive oil/Salad oil||3 Tablespoon|
|Lean ground beef/1 pound lean ground beef and 1/2 pound italian sausage||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Tomato paste||6 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Oregano leaves||1 Teaspoon|
|Pasta/12 to 16 packaged lasagna noodles||1 Cup (16 tbs) (All-Purpose Type)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Ricotta cheese/Small curd cottage cheese||1 Pound|
|Mozzarella cheese||8 Ounce, thinly sliced|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4109 Calories from Fat 2029
% Daily Value*
Total Fat 230 g353.5%
Saturated Fat 105.8 g529.2%
Trans Fat 0 g
Cholesterol 855.4 mg
Sodium 5376.1 mg224%
Total Carbohydrates 185 g61.6%
Dietary Fiber 20.2 g80.7%
Sugars 63.8 g
Protein 289 g577.6%
Vitamin A 178.4% Vitamin C 189.8%
Calcium 297% Iron 146%
*Based on a 2000 Calorie diet
Spoon off and discard excess fat.
Stir in tomato sauce, tomato paste, wine, water, salt, oregano, pepper, and sugar.
Cover pan and simmer for about 1 1/2 hours.
While sauce cooks, cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (3 to 4 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Butter a 9 by 13-inch baking dish.
Spread a thin layer of sauce over the bottom.
Arrange 1/3 of the noodles in an even layer over sauce.
Spread 1/3 of the sauce over noodles; dot with 1/3 of the ricotta, then cover with 1/3 of the mozzarella.
Repeat this layering two more times.
Sprinkle Parmesan cheese over top.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut into.squares to serve.