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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 8 servings The following items or measurements are not included below: 3 cups pot roast |
||
| Calories 284 | ||
| Calories from Fat 174 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 11.5g | 57% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 171mg | 57% | |
| Sodium 529mg | 22% | |
| Potassium 357mg | 10% | |
| Total Carbohydrate 7.6g | 2% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 3.2g | ||
| Protein 20.4g | 40% | |
Ingredients
- 3-4 cups leftover pot roast, with gravy
- 1 (6 ounce) can italian tomato paste
- garlic, to taste
- salt and pepper, to taste
- oregano, to taste
- 1 1/2 lbs ricotta cheese
- 4 eggs
- salt and pepper, to taste
- 3/4 cup grated romano cheese
- cooked lasagna noodles
Directions
1
Simmer meat, gravy, tomato paste, garlic, salt, pepper and oregano in saucepan for 1-2 hours. Mix ricotta cheese with eggs, salt and pepper. Grease baking dish (9x13x2) and pour small amount of sauce in bottom. Line with cooked lasagna noodles, slightly overlapping. Add more sauce, a layer of cheese filling, another layer of noodles. Repeat. Sprinkle top with grated Romano. Bake 1/2 hour at 350*.2
Note: Prep time includes sauce making time.
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