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Suggest a better descriptionCook and stir ground beef, ground pork, onion, and garlic in Dutch oven until meat is brown and onion is tender. Drain off fat.
Add tomato sauce, diced tomatoes, 1/4 cup parsley flakes, sugar, 1 teaspoon salt, and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered about 1 hour or until mixture is the consistency of spaghetti sauce.
Heat oven to 350*. Mix ricotta cheese, cottage cheese, 3/4 cup Parmesan cheese, 1 tablespoon parsley flakes, 2 teaspoons salt, and oregano leaves.
In an ungreased 13x9" baking pan, layer 4 noodles, meat sauce, mozzarella cheese, and ricotta cheese mixture. Repeat 2 more times, but with only 3 noodles per layer. For last layer, use 4 noodles, a thin layer of meat sauce, 1/4 cup Parmesan cheese, and mozzarella cheese.
Lasagna can be refrigerated several hours at this point. Bake uncovered 1 hour. Allow a few extra minutes if it had been refrigerated. Let stand for 15 minutes after removing from oven.
12 servings
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 268 | ||
Calories from Fat: 128 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 83.3mg | 26 % | |
Sodium 1482.5mg | 51 % | |
Potassium 237.9mg | 6 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 11.8g | ||
Protein 22.1g | 32 % | |
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: 268
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