Lasagne Naples Style Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Ground beef1 Pound
 Mild bulk italian sausage1⁄2 Pound
 Chopped onion1 Cup (16 tbs)
 Chopped fresh mushrooms1 Cup (16 tbs)
 Garlic1 Clove (5 gm), minced
 Canned tomato puree21 Ounce (2 Cans, 10 1/2 Ounce Each)
 Dry red wine1⁄2 Cup (8 tbs)
 Bay leaf1
 Dried basil2 Teaspoon, crushed
 Dried marjoram1 Teaspoon, crushed
 Lasagna noodles10 Ounce (Homemade / Packaged)
 Beaten eggs2
 Ricotta cheese/Cream style cottage cheese2 Cup (32 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Snipped parsley1⁄4 Cup (4 tbs)
 Sliced mozzarella cheese8 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 5594 Calories from Fat 3002

% Daily Value*

Total Fat 336 g516.2%

Saturated Fat 152.8 g763.8%

Trans Fat 0 g

Cholesterol 1407 mg

Sodium 4881.7 mg203.4%

Total Carbohydrates 323 g107.6%

Dietary Fiber 31.4 g125.7%

Sugars 51.5 g

Protein 311 g621.4%

Vitamin A 209.1% Vitamin C 161.8%

Calcium 340.3% Iron 211.8%

*Based on a 2000 Calorie diet

Directions

In skillet cook beef, sausage, onion, mushrooms, and garlic till meat is brown.
Drain off fat.
Stir in tomato puree, wine, bay leaf, basil, marjoram, 1 teaspoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Boil gently, uncovered, about 10 minutes or till desired consistency, stirring occasionally.
Discard bay leaf.
Meanwhile, cook pasta in boiling salted water just till tender drain.
Rinse in cold water; drain.
Combine eggs, ricotta or cottage cheese, parmesan, and parsley.
Arrange half of the lasagne noodles in bottom of a greased 13 x 9 x 2 inch baking dish.
Spread with half of the ricotta mixture, half of the meat sauce, and half of the mozzarella cheese.
Repeat only the layers of pasta, ricotta, and meat.
Cover with foil.
Bake in 375° oven for 30 minutes.
Uncover; add the remaining mozzarella cheese.
Bake about 15 minutes longer or till heated through.
Let stand 10 minutes before serving.
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