A delicious Lasagna recipe that is a family favorite. The sauce is not heavy as some red sauces are.
To make the sauce: cook the onion and garlic in oil in large skillet or wide saucepan over medium heat until golden, about 5 minutes. Add the sasage and cook until the fat is rendered, about 10 minutes. Drain any excess fat. Add the tomatoes, 1/2 tsp salt and 1/2 tsp pepper and simmer 30 minutes. Add chopped basil and continue simering until mixture begins to thicken, about 10 minutes.
To assemble the lasagna: Heat the oven to 400 degrees. Fill a large bowl with very hot water, dip the noodles in and drain. Cover the bottom of a 9 x 13 baking dish with 2 of the noodles followed by the following:
1 1/2 cups sauce
2/3 cup mozzarella cheese
1/3 cup fontina cheese
1/3 cup ricotta cheese, in dollops
8 basil leaves
1/4 cup parmesan cheese
1/8 tsp salt and 1/8 tsp pepper
Repeat layers 4 times beginning with noodles. After last layer of noodles and sauce, sprinkle with remaining parmesan cheese and salt & pepper.
Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake 10-15 minutes longer until golden brown and bubbly.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 8|
|Calories from Fat: 200 (46%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 105.4mg||32 %|
|Sodium 842.2mg||29 %|
|Potassium 558.6mg||15 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 28.9g|
|Protein 28.9g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 437
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