I grew up on this stuff. It is sooo good!
SAUCE
Break up sausage in a Dutch Oven and brown nicely; crispy bits are great! Remove meat, leaving drippings to sauté onion until tender; add garlic and stir for 1 minute. Add meat back in along with tomatoes, sauce, sugar and spices. Simmer covered for at least 3 hours. This is best if cooked on low (or in a low slow cooker) overnight, then refrigerated. Reheat on medium low before using in recipe.
Mix the beaten eggs into the Ricotta cheese and set aside. Spoon enough sauce into the bottom of a Lasagna pan to cover lightly so noodles won’t stick. Lay out a layer of noodles, then ½ the Ricotta mixture, half the mozzarella and half of the sauce. Repeat the layers. Cover with Parmesan and bake at 350° for 45-50 minutes. Set on a cooling rack for at least 10 minutes before serving. Goes great with garlic cheese bread and salad. Even better the next day! And the sauce can also be used on spaghetti.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 183 | ||
Calories from Fat: 97 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 66.3mg | 20 % | |
Sodium 371.6mg | 13 % | |
Potassium 60.6mg | 2 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 9.2g | ||
Protein 12.3g | 18 % | |
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: 183
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