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Name: Carols Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 4 Cloves garlic - minced; Salt and pepper; 1/2 c Parsley; 1 lb Ground pork; 1 Egg; 1 c Parmesan cheese; 1/2 c Bread crumbs

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INGREDIENTS

4 Cloves garlic - minced
Salt and pepper
1/2 c Parsley
1 lb Ground pork
1 Egg
1 c Parmesan cheese
1/2 c Bread crumbs

INSTRUCTIONS

MMMMM--------------------------LASAGNA------------------------------- 1 lb Lasagna noodles - cooked Olive oil 3 Cloves garlic - sliced 4 c Spaghetti sauce 3 c Shredded mozzarella 2 c Grated parmesan cheeseMMMMM-----------------------CHEESE MIXTURE---------------------------- 3 lb Ricotta cheese 2 Eggs - beaten 2 tb Sugar 1 ts Salt 1/2 ts Pepper 1/2 c Chopped parsley Directions: Combine ingredients for meatballs and form small balls. In a large saute pan, brown the meatballs, until cooked through. Drain off oil. Add 2 cups of spaghetti sauce and let simmer. Boil lasagna noodles with 3 T. olive oil. Remove and drain. Set aside. For cheese mixture, mix the ricotta cheese with the beaten eggs, sugar, salt, pepper and parsley until smooth. In a large rectangular baking dish, pour a ladle of spaghetti sauce and spread on the bottom of the pan. Sprinkle with parmesan cheese. Layer pasta evenly to form a complete cover for bottom of the pan. Space the meatballs in rows of three across the width of the pan. Alternate spacing so that meatballs are evenly spaced. Use approximately 20 meatballs per layer. For 2 or 3 layers, you will need about 50-70 meatballs. In between the meatballs, drop spoonfuls of the ricotta mixture and spread evenly. Sprinkle on mozzarella. Spoon spaghetti sauce evenly over all. Sprinkle with parmesan. Begin another layer of pasta and repeat steps above. Finish with one layer of pasta on top of sauce. Sprinkle with mozzarella, an even covering of sauce and then parmesan cheese. Cover tightly over last layer with foil. Place lasagna on a cookie sheet to catch drippings. Bake at 350 degrees for one hour. Remove and place on cooling rack for 1 hour before uncovering and serving. To serve, cut into squares.

NOTES

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Carols Lasagna

4 Cloves garlic - minced
 Salt and pepper
1/2 c Parsley
1 lb Ground pork
1 Egg
1 c Parmesan cheese
1/2 c Bread crumbs

MMMMM--------------------------LASAGNA-------------------------------      1 lb Lasagna noodles - cooked           Olive oil      3    Cloves garlic - sliced      4 c  Spaghetti sauce      3 c  Shredded mozzarella      2 c  Grated parmesan cheeseMMMMM-----------------------CHEESE MIXTURE----------------------------      3 lb Ricotta cheese      2    Eggs - beaten      2 tb Sugar      1 ts Salt    1/2 ts Pepper    1/2 c  Chopped parsley   Directions: Combine ingredients for meatballs and form small balls.  In a large saute pan, brown the meatballs, until cooked through.  Drain off oil. Add 2 cups of spaghetti sauce and let simmer. Boil  lasagna noodles with 3 T. olive oil. Remove and drain. Set aside. For  cheese mixture, mix the ricotta cheese with the beaten eggs, sugar,  salt, pepper and parsley until smooth. In a large rectangular baking  dish, pour a ladle of spaghetti sauce and spread on the bottom of the  pan. Sprinkle with parmesan cheese. Layer pasta evenly to form a  complete cover for bottom of the pan. Space the meatballs in rows of  three across the width of the pan. Alternate spacing so that  meatballs are evenly spaced. Use approximately 20 meatballs per  layer. For 2 or 3 layers, you will need about 50-70 meatballs. In  between the meatballs, drop spoonfuls of the ricotta mixture and  spread evenly. Sprinkle on mozzarella. Spoon spaghetti sauce evenly  over all. Sprinkle with parmesan. Begin another layer of pasta and  repeat steps above. Finish with one layer of pasta on top of sauce.  Sprinkle with mozzarella, an even covering of sauce and then parmesan  cheese. Cover tightly over last layer with foil. Place lasagna on a  cookie sheet to catch drippings. Bake at 350 degrees for one hour.  Remove and place on cooling rack for 1 hour before uncovering and  serving. To serve, cut into squares.

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Nutrition

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Serving Size: 1 Serving (798g)
Recipe Makes: 1 servings

Calories: 2428
Calories from Fat: 754 (31%)

Amt Per Serving		% DV

	Total Fat 83.8g	112 %
	Saturated Fat 29.7g	148 %
	Monounsaturated Fat 30.5g
	Polyunsanturated Fat 15.1g
Cholesterol 401mg		123 %
Sodium 8158.6mg		281 %
Potassium 2115.5mg		56 %
Total Carbohydrate 297.8g		88 %
	Dietary Fiber 22.9g	92 %
	Sugars, other 274.9g
Protein 116.3g		166 %
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.

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Calories per serving: 2428

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