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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 lasagna 3334g Recipe makes 1 lasagna) |
||
| Calories 7020 | ||
| Calories from Fat 3205 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 356.2g | 547% | |
| Saturated Fat 170.2g | 850% | |
| Monounsaturated Fat 127.9g | ||
| Polyunsaturated Fat 21.9g | ||
| Trans Fat 4.2g | ||
| Cholesterol 1965mg | 655% | |
| Sodium 12161mg | 506% | |
| Potassium 8158mg | 233% | |
| Total Carbohydrate 455.2g | 151% | |
| Dietary Fiber 33.1g | 132% | |
| Sugars 63.3g | ||
| Protein 484.5g | 969% | |
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By: MizzNezz
By: KITTENCAL
By: Derf
By: Shelley Albeluhn
By: lkadlec
Ingredients
- 1 lb ground pork or ground sausage
- 1 lb ground beef
- 12 ounces canned tomato sauce
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons fresh parsley or dried parsley, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 cup minced onion
- 1 pinch sugar
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 lb small curd cottage cheese
- 1/2 lb ricotta cheese
- 3 eggs
- 1 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (16 ounce) package dry lasagna noodles
- 1 lb mozzarella cheese
Directions
1
Preheat oven to 375 degrees F.2
Brown pork OR sausage and beef in a dutch oven or similar large, deep skillet.3
Once meat is browned, add tomato sauce, crushed tomatoes, 1 tablespoon parsley.4
Add garlic, oregano, onion, sugar, basil and salt.5
Reduce heat to medium-low and let sauce simmer for 30 minutes.6
Give it a good stir every 5 minutes or so.7
In a large bowl, combine cottage cheese, ricotta cheese, eggs, Parmesan cheese, 1 tbsp parsley, salt and pepper.8
Cover the bottom of a 9x13 inch baking dish with a thin layer of sauce followed by 1 or 2 layers of uncooked lasagna noodles; Assemble the remainder in the following sequence: cheese-egg mixture, sauce, mozzarella cheese (sliced or shredded), noodles; repeat layers ending with a layer of noodles covered with a thin layer of sauce and some shredded mozzerela.9
Cover with aluminum foil and bake in preheated oven for 30-40 minutes .10
Remove foil, cover top with more mozzerella and grated parmesan.11
Bake for another 5-10 minutes .12
Remove from oven and let stand for 10 minutes before cutting.13
NOTE: When assembling the lasagna, we use medium- thick slices of mozzerella rather than shredded.14
Either works great, the sliced cheese just seems to add a little extra"cheesiness.15
"We use shredded for the mozzarella topping that is applied at the end.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
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Featured Reviews for This Recipe
From: mommyoffour
On Apr 18, 2008
Wonderful recipe for lasagna. We ate the whole pan of it. Thank you Mark for a fantastic recipe.....Stephanie
From: Dadlovescooking
On Jan 29, 2008
This was my first lasagna, I used some of the avice of the reviews and made more sauce. Everyone loved it. I will definitly make it again.
From: Danielle in New Hampshire
On Nov 25, 2001
I recently made this recipe for a family get together and it was the most delicious lasgna I have ever made. My whole family was raving about how delicious it was. My hardest critic-(my husband) told me that it was the best lasgna I had ever made! I was so happy to hear that! It was very easy to make, the recipe was easy to follow. Although I did make one adaptation, in the cottage cheese and riccota mixture I bought a package of frozen spinach,thawed and drained off the excess liquid and added that to the cheese mixture. The author of the recipe suggests using sliced mozzarella instead of shredded mozzarella, I did use shredded mozzarella, but next time will use sliced mozzarella, the shredded mozzarella wasn't cheesy enough for my tastes. But the recipe was great overall and would recommend it to others!!!!!!
From: papergoddess
On Dec 19, 2005
If you can believe it, I've only made lasagna once or twice before. It's always turned out loose and runny, and was a pain to make, boiling the noodles, etc. I LOVED this recipe. I didn't know you could make lasagna with uncooked noodles. It turned out perfect. I used a quart of my home-canned tomatoes, which are very juicy. The sauce was very runny, which I felt was a good thing since the noodles will soak up the moisture. I didn't add any additional salt, since the tomatoes, tomato sauce, cheese, etc., is all highly salted anyway. I used fresh mozzarella, which is hard to shred or slice, but it's SOOOOOOO creamy! I had a case of brain-fade and forgot to double the noodles on the bottom. I made this a few hours in advance, so by the time I put it into the oven the noodles were already softening. It turned out great, nice and firm, and cut well, held together well, and tasted great. Thanks for helping me get over my Lasagnaphobia!
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