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Name: Lasagna #03
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 1 c Finely chopped celery; 1 c Light cream; 1/2 lb Italian pork sausage; 1 ts Italian herb seasoning; 2 ts Crushed basil leaves; 1 Garlic minced; 1 1/2 lb Ground beef; 1 c Onion finely chopped; 1/2 c Grated Parmesan cheese; 1 ts Crushed oregano leaves; Gouda cheese; 2 c Cheddar cheese shredded; 1 c Ricotta cheese; 2 ts Salt; 1 pk (3-oz) cream cheese; cubed; 8 oz Lasagna noodles; 12 oz Shredded Mozzarella cheese; 1/2 ts Pepper; 2 Eggs; slightly beaten

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INGREDIENTS

1 c Finely chopped celery
1 c Light cream
1/2 lb Italian pork sausage
1 ts Italian herb seasoning
2 ts Crushed basil leaves
1 Garlic ; minced
1 1/2 lb Ground beef
1 c Onion ; finely chopped
1/2 c Grated Parmesan cheese
1 ts Crushed oregano leaves
Gouda cheese
2 c Cheddar cheese ; shredded
1 c Ricotta cheese
2 ts Salt
1 pk (3-oz) cream cheese; cubed
8 oz Lasagna noodles
12 oz Shredded Mozzarella cheese
1/2 ts Pepper
2 Eggs; slightly beaten

Servings

INSTRUCTIONS

In large saucepan cook lasagna noodles according to package directions & drain. Set aside. In skillet, cook ground beef, sausage, celery, onion & garlic until meat is browned & vegetables are tender. Drain off fat from skillet. Stir in basil, oregano, salt, pepper & Italian herb seasoning. Add cream & cream cheese. Cook & stir over low heat until cheese melts. Gradually add Cheddar & Gouda cheeses. Stir & beat ricotta & eggs. Layer half the noodles in a greased 13x9x2-inch baking dish. Top with half the meat sauce, half the ricotta cheese mixture & half the mozzarella. Repeat layers. Sprinkle Parmesan cheese on top. Bake uncovered at 350 for 45-55 minutes. Let stand 15 minutes before serving. Makes 12-14 servings. PART 1 OF 2 GRACE ANN ROBINS LEACHVILLE, AR From , the Desoto School Mothers Assn, Helena-West Helena, AR 72390. Downloaded from G Internet, G Internet.

NOTES

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Lasagna #03

1 c Finely chopped celery
1 c Light cream
1/2 lb Italian pork sausage
1 ts Italian herb seasoning
2 ts Crushed basil leaves
1 Garlic minced
1 1/2 lb Ground beef
1 c Onion finely chopped
1/2 c Grated Parmesan cheese
1 ts Crushed oregano leaves
 Gouda cheese
2 c Cheddar cheese shredded
1 c Ricotta cheese
2 ts Salt
1 pk (3-oz) cream cheese; cubed
8 oz Lasagna noodles
12 oz Shredded Mozzarella cheese
1/2 ts Pepper
2 Eggs; slightly beaten

In large saucepan cook lasagna noodles according to package directions &  drain. Set aside. In skillet, cook ground beef, sausage, celery, onion &  garlic until meat is browned & vegetables are tender. Drain off fat from  skillet. Stir in basil, oregano, salt, pepper & Italian herb seasoning. Add  cream & cream cheese. Cook & stir over low heat until cheese melts.  Gradually add Cheddar & Gouda cheeses. Stir & beat ricotta & eggs. Layer  half the noodles in a greased 13x9x2-inch baking dish. Top with half the  meat sauce, half the ricotta cheese mixture & half the mozzarella. Repeat  layers. Sprinkle Parmesan cheese on top. Bake uncovered at 350 for 45-55  minutes. Let stand 15 minutes before serving. Makes 12-14 servings.    PART 1 OF 2    GRACE ANN ROBINS    LEACHVILLE, AR    From <Simply Southern>, the Desoto School Mothers Assn, Helena-West  Helena, AR 72390.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 12 Servings

Calories: 960
Calories from Fat: 697 (73%)

Amt Per Serving		% DV

	Total Fat 77.4g	103 %
	Saturated Fat 39.5g	197 %
	Monounsaturated Fat 24.9g
	Polyunsanturated Fat 3.1g
Cholesterol 290.5mg		89 %
Sodium 698.5mg		24 %
Potassium 689.7mg		18 %
Total Carbohydrate 21.4g		6 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 20.5g
Protein 44.3g		63 %
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: 960

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