A very filling Classic Lasgna... we made this and had plenty for dinner & leftovers the next day. It takes a while to prepare but it's well worth the efforts!
*For Sauce: In a large saucepan cook the sausage (or ground beef), onion, and garlic until the meat is brown. Drain.
*Stir in undrained tomatoes, tomato sauce, italian seasoning, fennel seeds (if desired), and black pepper into the meat mixture above. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes, stirring ocassionally.
*Meanwhile, cook the noodles for 10-12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside. (See below if you'd like to cut this step out and save some time)
*For filling... combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
*In a 2-quart rectangular baking dish... spread about 1/2 cup of the sauce over the bottom. I found myself using quite a bit more (I doubled this recipe, but a 1/2 of the sauce just seemed to thin). Layer half ot he cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce, and half of the mozzarella cheese. Repeat layers. Sprinkle additional grated Parmesan cheese over the top (optional).
*Place baking dish on a baking sheet and bake 375 degrees F for 30-35 minutes. Let it stand for 10 minutes before serving.
Quick Lasagna: I loved the no-boil lasagna. You can find them right next to the regular lasagna noodles and they cut out about 15 minutes of Prep time. You can skip the boiling noodle part altogether and just layer them directly into the baking dish.
If you want to take it a step further and make it even easier... completely Omit the tomatoes, tomato sauce, italian seasoning, fennel seeds, and pepper and stir in a 26-ounce jar of pasta sauce directly into the browned meat mixture. Do not simmer. Continue as directed in step 4.
I filled baking dish to the brim, alternating layers and it turned out absolutely fabulous. Serve with a nice salad & some garlic bread! Perfetto!
(I unfortunately did not take a picture of the finished product but I'll be making it again in a few weeks and will be sure to then.)
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 78 | ||
Calories from Fat: 40 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 38.2mg | 12 % | |
Sodium 164.2mg | 6 % | |
Potassium 61.6mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.6g | ||
Protein 6.8g | 10 % | |
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: 78
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