Try this Lasagna recipe, or contribute your own.
Suggest a better descriptionSauce:
Brown ground round. Add chopped onion. Cook until meat is no longer pink and onions are clear. Drain grease of meat. Add tomato paste, tomatoes, tomato sauce & tomato juice. Stir together. Add salt, pepper and spices to taste. Cover and let simmer for up to 3 hours.
Mix ricotta cheese and egg together.
Slice mozzarella role into several pieces.
Assemble:
Put a couple serving spoons of sauce on bottom of 9x13 pan. Place 3 lasagna noodles over lapping slightly with one noodle crosswise at the top. Spread 2 heaping tablespoons of the ricotta mixture over the noodles. Spread enough sauce to cover the ricotta mixture. Sprinkle enough shredded cheese to cover sauce. Repeat two more times. Last layer: noodles, sauces, shredded cheese & mozzarella slices. cover with tinfoil and cook for 40 min. Uncover and cook for 20 min. Let set for 5-10 min before serving.
Using organic ingredients bring out the best flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 596 | ||
Calories from Fat: 390 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.3g | 58 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 189.5mg | 58 % | |
Sodium 633.1mg | 22 % | |
Potassium 544.9mg | 14 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.2g | ||
Protein 43.1g | 62 % | |
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: 596
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