Sausage and Broccoli Lasagne Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Bulk italian sausage/Pork sausage / ground beef1 Pound
 Chopped onions1 Cup (16 tbs)
 Canned tomato sauce15 Ounce (1 Can)
 Canned mushroom stems and pieces4 Ounce, drained (1 Can)
 Sugar1 1⁄2 Teaspoon
 Dried oregano1 Teaspoon, crushed
 Dried marjoram1 Teaspoon, crushed
 Garlic powder1⁄2 Teaspoon
 Frozen chopped broccoli/Spinach20 Ounce (2 Packages, 10 Ounce Each)
 Lasagna noodles10 Ounce
 Beaten eggs2
 Ricotta cheese/Cream style cottage cheese2 Cup (32 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Sliced mozzarella cheese8 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 4863 Calories from Fat 2512

% Daily Value*

Total Fat 280 g431.5%

Saturated Fat 132.6 g663%

Trans Fat 0 g

Cholesterol 1266.1 mg

Sodium 8575.9 mg357.3%

Total Carbohydrates 314 g104.6%

Dietary Fiber 37.8 g151.1%

Sugars 49.3 g

Protein 286 g571.3%

Vitamin A 510.9% Vitamin C 945.7%

Calcium 344.8% Iron 151.7%

*Based on a 2000 Calorie diet

Directions

In skillet cook meat and onion till meat is browned.
Drain off fat.
Stir in tomato sauce, mushrooms, sugar, oregano, marjoram, garlic, and 1/2 teaspoon salt.
Boil gently, uncovered, 10 minutes or till thickened; stir occasionally.
Cook broccoli or spinach according to package directions; drain well.
Cook lasagne noodles according to package directions.
Rinse in cold water; drain.
Combine beaten eggs, ricotta or cottage cheese, Parmesan cheese, and drained broccoli or spinach.
Arrange half of noodles in greased 13 x9x 2-inch baking dish.
Spread with half of ricotta mixture, half of meat mixture, and half of mozzarella.
Repeat layers of noodles, ricotta, and meat.
Cover with foil; bake in 375° oven 30 minutes.
Uncover; add remaining mozzarella.
Bake 15 minutes more or till hot.
Let stand 10 minutes before serving.
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