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Name: Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Italian
Ingredients: 2 cn Italian-style peeled; 4 cn Tomato sauce; (8 oz. each); 2 ts Salt; 3 ts Dried Oregano; 2 ts Onion salt; 2 c Minced onions; 2 Minced cloves garlic; 2 lb Ground chuck roast or round; 2 ts Monosodium glutamate; 2 ts Salt; 3/4 lb Lasagna noodles; 2 tb Cooking or olive oil; 1/2 c olive oil

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INGREDIENTS

2 cn Italian-style peeled
4 cn Tomato sauce; (8 oz. each)
2 ts Salt
3 ts Dried Oregano
2 ts Onion salt
2 c Minced onions
2 Minced cloves garlic
2 lb Ground chuck roast or round
2 ts Monosodium glutamate
2 ts Salt
3/4 lb Lasagna noodles
2 tb Cooking or olive oil
1/2 c olive oil

Servings

INSTRUCTIONS

Makes 16 servings. The sauce may be made the day before. Combine in a large saucepan tomatoes, tomato sauce, 2 teaspoons salt, oregano and onion salt. Start simmering these ingredients uncovered. Saute until golden: onions and garlic in 1/2 cup olive oil. Add ground chuck roast, monosodium glutamate and 2 teaspoons salt and cook until meat loses its red color. Add to the tomato sauce. Simmer about 2 1/2 hours longer. Prepare noodles according to package directions, usually in generous quantities of water, for about 25 minutes. Add to the water 2 tablespoons cooking or olive oil. Stir occasionally. Drain and separate noodles. Preheat oven to 350 degrees. Now lets build the lasagna! Put in the bottom of two 12 x 8 x 2 1/2-inch baking dishes, a thin layer of sauce, then a crisscross layer of the lasagna noodles and a layer of cheese. In all use: 3/4 lb. Ricotta cheese, 1/2 lb. grated Parmesan cheese, 1/3 lb. sliced or crumbled, Mozzarella cheese. Repeat twice with sauce, noodles and cheese. The final cheese layer is covered once more with sauce and a dusting of Parmesan. Bake for about 40 minutes. Remove and let stand for 10 minutes. The lasagna can then be cut for serving. Posted to recipelu-digest Volume 01 Number 427 by "Diane Geary." on Dec 31, 1997

NOTES

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Lasagna

2 cn Italian-style peeled
4 cn Tomato sauce; (8 oz. each)
2 ts Salt
3 ts Dried Oregano
2 ts Onion salt
2 c Minced onions
2 Minced cloves garlic
2 lb Ground chuck roast or round
2 ts Monosodium glutamate
2 ts Salt
3/4 lb Lasagna noodles
2 tb Cooking or olive oil
1/2 c olive oil

Makes 16 servings. The sauce may be made the day before. Combine in a large  saucepan tomatoes, tomato sauce, 2 teaspoons salt, oregano and onion salt.  Start simmering these ingredients uncovered. Saute until golden: onions and  garlic in 1/2 cup olive oil. Add ground chuck roast, monosodium glutamate  and 2 teaspoons salt and cook until meat loses its red color. Add to the  tomato sauce. Simmer about 2 1/2 hours longer. Prepare noodles according to  package directions, usually in generous quantities of water, for about 25  minutes. Add to the water 2 tablespoons cooking or olive oil. Stir  occasionally. Drain and separate noodles. Preheat oven to 350 degrees. Now  lets build the lasagna! Put in the bottom of two 12 x 8 x 2 1/2-inch  baking dishes, a thin layer of sauce, then a crisscross layer of the  lasagna noodles and a layer of cheese. In all use:      3/4    lb. Ricotta cheese,      1/2    lb. grated Parmesan cheese,      1/3    lb. sliced or crumbled, Mozzarella cheese.    Repeat twice with sauce, noodles and cheese. The final cheese layer is  covered once more with sauce and a dusting of Parmesan. Bake for about 40  minutes. Remove and let stand for 10 minutes. The lasagna can then be cut  for serving.  Posted to recipelu-digest Volume 01 Number 427 by "Diane Geary."  <diane@keyway.net> on Dec 31, 1997

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 16 Servings

Calories: 111
Calories from Fat: 21 (19%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 15.3mg		5 %
Sodium 8.5mg		0 %
Potassium 206.1mg		5 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 18.8g
Protein 3.4g		5 %
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: 111

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