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Suggest a better description1. Brown meat and drain off fat. Heat, but dont brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. 2. Fill a very large pot with water. Add 5 ml of salt for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep. Pre-heat oven to 150 ?C . 3. Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzaralla cheese. Finally, top with 1/3 of the sauce. 4. Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes. Authors Notes: Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. Difficulty : moderate. Precision : Approximate measurement OK. Recipe By : Paul Pomes Univ of Illinois, CSO, Urbana, IL
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Serving Size: 1 Serving (3418g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3048 | ||
Calories from Fat: 1521 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169g | 225 % | |
Saturated Fat 84.5g | 423 % | |
Monounsaturated Fat 58.6g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 693.5mg | 213 % | |
Sodium 8976.9mg | 310 % | |
Potassium 7385.6mg | 194 % | |
Total Carbohydrate 146.3g | 43 % | |
Dietary Fiber 24.3g | 97 % | |
Sugars, other 122g | ||
Protein 246.7g | 352 % | |
Powered by: USDA Nutrition Database 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: 3048
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