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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 12 servings |
||
| Calories 296 | ||
| Calories from Fat 168 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.8g | 28% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.4g | ||
| Cholesterol 55mg | 18% | |
| Sodium 553mg | 23% | |
| Potassium 483mg | 13% | |
| Total Carbohydrate 14.4g | 4% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 4.2g | ||
| Protein 18.0g | 35% | |
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Baked Lasagne
By: Lavender Lynn
Sep 4, 2007
I got this recipe from my mother.
SERVES 12
Ingredients
- 1/4 cup olive oil
- 1 lb ground beef
- 1 small onion, chopped
- 1 garlic clove
- 1 (28 ounce) can tomatoes
- 1 (6 ounce) can tomato paste
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon basil
- 1/2 (8 ounce) package lasagna noodles
- 1/2 lb ricotta cheese or cottage cheese
- 1/2 lb mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
Directions
1
Lightly saute onions, garlic in oil.2
Add meat and cook until brown.3
Add tomatoes, tomato paste, parsley, basil, salt, pepper and 3 T grated parmesan. Mix well and simmer for 45 minute.4
Cook Lasagne noodles in 6 qts of boiling water for 20 minutes or until tender.5
Put a couple of spoonfuls of sauce of bottom of 13 x 9 pan. Arrange half of noodles on next. Spread 1/2 the ricotta or cottage cheese and 1/2 the mozzarella over noodles. Top with 1/2 the sauce. Then repeat the layers. Top with 1/2 C parmesan cheese.6
Bake uncovered for 30 minutes at 350 degrees.7
Let stand for 10 minutes before serving.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: kiwidutch
On Jun 3, 2008
Very Good! I added Peter J's Italian Herb Mix to it and our guests were smitten. I did add several finely chopped carrots and use extra meat because we had some male guests with large appitites and they like their lasagne meaty and solid. I used ricotta cheese and cottage cheese and topped it with the parmesan... and used spinach lasagne noodles. Please see my Rating System: 4 wonderful stars for a filling and tasty recipe for a crowd that made very very certain that no one could possibly leave the table with rumbling stomaches. Made for Zaar World Tour 2008. Thanks!
From: puppitypup
On Feb 3, 2008
LOVED IT! Lynn, this lasagna is wonderful, I will definitely be making it again. I used Ricotta cheese, cut the salf in half, and used mild italian sausage rather than ground beef. Delicious! Thank you Lynn. Made for Everyday is a Holiday Tag game, please see my rating system.
From: Lainey6605
On Mar 17, 2008
This is one of the best lasagna recipes I've ever made. It is outstanding. My oldest son had two servings for dinner last night. I can't wait to have the leftovers another day this week. The sauce is delicious and it has the perfect amount of meat and cheese. You can't go wrong with this lasagna. Thanks so much!
From: Debber
On Feb 18, 2008
Very similar to my own "to die for" lasagna recipe, and we loved this one just as much (I better not play favorites or someone will be jealous!--like me!!). I used cottage cheese (briefly pulsed in the blender--to make it creamy). Very meaty recipe--definitely a KEEPER!
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