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Lasagne Naples Style Recipe
|Ground beef||1 Pound|
|Mild bulk italian sausage||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomato puree||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Dried basil||2 Teaspoon, crushed|
|Dried marjoram||1 Teaspoon, crushed|
|Lasagna noodles||10 Ounce (Homemade / Packaged)|
|Ricotta cheese/Cream style cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Sliced mozzarella cheese||8 Ounce|
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
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.