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Name: Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 cn Tomato puree, large size; 2 cn Tomato paste; 2 c Water; 1 ts Oregano; 1 ts Sugar; 1 ts Salt; 1/4 ts Fresh ground pepper; 2 tb olive oil; 1 c Minced onions; 1 Clove garlic, crushed; 1 1/2 lb Ground chuck; 1 ts Salt; 1 lb Lasagna noodles; 1 lb Mozzarella cheese, thinly; 1 lb Ricotta cheese; 1/4 lb Romano cheese, grated

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INGREDIENTS

1 cn Tomato puree, large size
2 cn Tomato paste
2 c Water
1 ts Oregano
1 ts Sugar
1 ts Salt
1/4 ts Fresh ground pepper
2 tb olive oil
1 c Minced onions
1 Clove garlic, crushed
1 1/2 lb Ground chuck
1 ts Salt
1 lb Lasagna noodles
1 lb Mozzarella cheese, thinly
1 lb Ricotta cheese
1/4 lb Romano cheese, grated

Servings

INSTRUCTIONS

Mix first 7 ingredients in a large kettle. Let the mixture simmer. Meanwhile, heat the 2 T. olive oil in a skillet. When the oil is hot, saute the onions and garlic in it. When the onion is golden add ground chuck and 1 t. salt. Cook until the meat has lost its red color, then add to the kettle mixture. Simmer for about 2 hours or until the sauce is thick. Cook the lasagne noodles as directed on the package. Drain thoroughly. Have ready the mozzarella cheese, ricotta, and Romano cheese. Spoon some of the sauce into two 8-inch square pans or one large casserole. Put in a layer of noodles, then a layer of mozzarella and a layer of ricotta. Put in another layer of noodles, crosswise, then more sauce, and layers of noodles, mozzarella and ricotta. Top with a last layer of noodles and the rest of the sauce. Sprinkle generously with Romano cheese. Bake at 375 degrees for 30 minutes. Let stand in a warm place for 15 minutes before serving. Recipe by: Mike Londergan Posted to FOODWINE Digest 18 Mar 97 by Chris or Dick Marksberry on Mar 19, 1997

NOTES

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Lasagne

1 cn Tomato puree, large size
2 cn Tomato paste
2 c Water
1 ts Oregano
1 ts Sugar
1 ts Salt
1/4 ts Fresh ground pepper
2 tb olive oil
1 c Minced onions
1 Clove garlic, crushed
1 1/2 lb Ground chuck
1 ts Salt
1 lb Lasagna noodles
1 lb Mozzarella cheese, thinly
1 lb Ricotta cheese
1/4 lb Romano cheese, grated

Mix first 7 ingredients in a large kettle. Let the mixture simmer.  Meanwhile, heat the 2 T. olive oil in a skillet. When the oil is hot, saute  the onions and garlic in it. When the onion is golden add ground chuck and  1 t. salt.    Cook until the meat has lost its red color, then add to the kettle mixture.  Simmer for about 2 hours or until the sauce is thick.    Cook the lasagne noodles as directed on the package. Drain thoroughly.    Have ready the mozzarella cheese, ricotta, and Romano cheese.    Spoon some of the sauce into two 8-inch square pans or one large casserole.  Put in a layer of noodles, then a layer of mozzarella and a layer of  ricotta. Put in another layer of noodles, crosswise, then more sauce, and  layers of noodles, mozzarella and ricotta. Top with a last layer of noodles  and the rest of the sauce. Sprinkle generously with Romano cheese.    Bake at 375 degrees for 30 minutes. Let stand in a warm place for 15  minutes before serving.    Recipe by: Mike Londergan Posted to FOODWINE Digest 18 Mar 97 by Chris or  Dick Marksberry <chrism1@MAIL.PHOENIX.NET> on Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (310g)
Recipe Makes: 8 Servings

Calories: 469
Calories from Fat: 173 (37%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 1.2g
Cholesterol 115.4mg		35 %
Sodium 143.6mg		5 %
Potassium 586.6mg		15 %
Total Carbohydrate 43.8g		13 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 42.5g
Protein 29.3g		42 %
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: 469

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