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Suggest a better descriptionSaute onion and garlic in oil in Dutch oven until tender. Add chicken livers and saute until browned. Add remaining ingredients except last 4. Bring to boil, cover and simmer, stirring occasionally, 25 minutes. Meanwhile, cook, and drain lasagna very well. Rinse with cold water to make separation easier while working and drain again. Pour a little sauce into 16 x 9-1/2 x 2-1/2 " baking dish (or 2 similar small dishes). Topwith a layer of lasagna. Spread with a third of the ricotta and sprinkle with a third of the Parmesan. Top with more sauce. Repeat layers twice. Arrange mozzarella slices on top and bake in preheated 350 oven 30 minutes or until bubbly. Serves 8-10. Source: Recipe files.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 403 | ||
Calories from Fat: 231 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 95.9mg | 29 % | |
Sodium 914mg | 32 % | |
Potassium 336.1mg | 9 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.4g | ||
Protein 33g | 47 % | |
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: 403
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