This homemade lasagne recipe fits into a very large roasting pan (to serve 25+). I usually make it for a party and then eat and freeze leftovers. Even though this takes some cooking time, it really is easy and stores or freezes very well.
Make sauce in a VERY large pot or (2) 5 quart sauce pans. Make the sauce in advance as it tastes better after it sits a day or two in the fridge. Also, this shortens the prep time on the baking day. I also bake it the day before and store it in the fridge. It seems to "set" and not be as soft.
To make the sauce: saute onions, garlic and olive oil over med heat. Saute meat until pink and break up into very small chunks. Combine all ingredients and bring to boil and reduce heat to low and cook for 3+ hours or until you are happy with the consistency. Stir frequently and be careful to keep heat fairly low to prevent burning. Cool and put in fridge.
Place 6 cups of sauce (or more depending on pan size) on bottom of pan. Then put one layer of noodles, one layer of ricotta spread fairly thin, and finally one layer of grated mozzarella. Repeat this for 3-4 layers. The last (top) ingredient should be lots of sauce. I usually end up with 4 layers. You can stretch this by using more noodles and thinner layers of the other ingredients. Freeze any leftover sauce.
Bake at 350 degrees for 60-90 minutes (depending on size). Turn off heat and let sit for 20 minutes in the oven and then remove. I like to make this the day before a party and then cool it and store it in the fridge. Reheat it in the oven 1 hour prior to serving.
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|Serving Size: 1 Serving (371g)|
|Recipe Makes: 25|
|Calories from Fat: 391 (51%)|
|Amt Per Serving||% DV|
|Total Fat 43.5g||58 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 170.2mg||52 %|
|Sodium 592.2mg||20 %|
|Potassium 987.5mg||26 %|
|Total Carbohydrate 46g||14 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 43.6g|
|Protein 47.7g||68 %|
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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: 766
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