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Sausage Lasagna Recipe
|Lasagna noodles||4 Ounce (4 Or 5 Noodles, 125 Gram)|
|Bulk italian sausage||250 Gram|
|Chopped onion||30 Milliliter, chopped (2 Tablespoon)|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
|Tomato||1 Large, peeled and coarsely chopped|
|Garlic||1 Clove (5 gm), minced|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Egg||1 , beaten|
|Cottage cheese ricotta||125 Milliliter|
|Grated parmesan cheese||30 Milliliter (2 Tablespoon)|
|Snipped parsley||30 Milliliter|
|Shredded mozzarella cheese||50 Milliliter|
Serving size: Complete recipe
Calories 2028 Calories from Fat 1046
% Daily Value*
Total Fat 116 g178.7%
Saturated Fat 50.1 g250.7%
Trans Fat 0 g
Cholesterol 538.5 mg
Sodium 3664.9 mg152.7%
Total Carbohydrates 142 g47.4%
Dietary Fiber 10.7 g42.8%
Sugars 35.6 g
Protein 106 g211.3%
Vitamin A 148.7% Vitamin C 132.3%
Calcium 99.2% Iron 63.4%
*Based on a 2000 Calorie diet
Halve noodles crosswise, in frying pan cook sausage and onion until meat is brown and onion is tender, drain off fat.
Combine tomato soup, chopped tomato, garlic, basil, oregano, pepper and salt, add to meat and mix well.
In small mixing bowl combine egg, Ricotta or cottage cheese, grated Parmesan cheese and parsley.
Place half the noodles in a greased 2 L (8 cup) baking dish (or place 1/4 of the noodles in each of 2 greased 1 L (4 cup) baking dishes.
Spread half the sausage mixture over noodles.
Spoon the egg-cheese mixture over sausage layer.
Top with remaining noodles.
Spread remaining sausage mixture over noodles; sprinkle with Mozzarella cheese.
Bake, covered, in 190°C (375°F) oven for 30 to 35 minutes.
Let stand 10 minutes before serving.