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Name: Too Cheesy Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 large can unseasoned tomato; 8 oz parmesan Finely shredded; 12 oz mozzerella Shredded; 1 1/2 lb Lean ground beef; 1 ts Oregano; 1/2 ts Basil; 6 Links Italian sausage (hot); 2 medium packages ricotta cheese; 1 ts Salt; 4 oz romano Finely shredded; 8 oz Provolone cheese (sliced); 1 md Onion finely chopped; 2 pk Lasagna noodles; 2 small cans tomato paste; 2 Cloves garlic finely chopped; 1 tb Black pepper

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INGREDIENTS

1 large can unseasoned tomato
8 oz parmesan ; Finely shredded
12 oz mozzerella ; Shredded
1 1/2 lb Lean ground beef
1 ts Oregano
1/2 ts Basil
6 Links Italian sausage ; (hot)
2 medium packages ricotta cheese
1 ts Salt
4 oz romano ; Finely shredded
8 oz Provolone cheese ; (sliced)
1 md Onion ; finely chopped
2 pk Lasagna noodles
2 small cans tomato paste
2 Cloves garlic ; finely chopped
1 tb Black pepper

Servings

INSTRUCTIONS

1. Remove casing from italian sausage, and brown with ground beef, 1 clove garlic, and half of the onion 2. While browning meat, boil noodles al dente 3. mix ricotta cheese, with a small portion of each of the other cheeses 4. mix both cans of sauce with remainder of onions, garlic, black pepper, oregano, basil, and salt over simmer 5. save 1/4 of the sauce and put to the side 6. drain meat, mix with larger portion of sauce 7. in a baking pan cover bottom with single layer of noodles 8. cover noodles with meat mixture 9. cover meat mixture with a single layer of noodles 10. cover noodles with ricotta cheese mixture 11. cover ricotta cheese mixture with single layer of noodles 12. cover noodles with sauce and finally cover with remainder of shredded cheeses. 13. bake in oven at 350 for 30 minutes or until cheese gets golden peaks Serving Size: 10 Preparation Time: 1:00 Recipe By: Todd Minetola USN (currently Okinawa Japan) History: Italian, Passed down from family, by mere observation. If this recipe does not give you a heartattack, I am convinced you could survive a nuclear assault. Posted to recipelu-digest by P&S Gruenwald on Feb 21, 1998

NOTES

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Too Cheesy Lasagna

1 large can unseasoned tomato
8 oz parmesan Finely shredded
12 oz mozzerella Shredded
1 1/2 lb Lean ground beef
1 ts Oregano
1/2 ts Basil
6 Links Italian sausage (hot)
2 medium packages ricotta cheese
1 ts Salt
4 oz romano Finely shredded
8 oz Provolone cheese (sliced)
1 md Onion finely chopped
2 pk Lasagna noodles
2 small cans tomato paste
2 Cloves garlic finely chopped
1 tb Black pepper

1. Remove casing from italian sausage, and brown with ground beef, 1 clove  garlic, and half of the onion    2. While browning meat, boil noodles al dente    3. mix ricotta cheese, with a small portion of each of the other cheeses    4. mix both cans of sauce with remainder of onions, garlic, black pepper,  oregano, basil, and salt over simmer    5. save 1/4 of the sauce and put to the side    6. drain meat, mix with larger portion of sauce    7. in a baking pan cover bottom with single layer of noodles    8. cover noodles with meat mixture    9. cover meat mixture with a single layer of noodles    10. cover noodles with ricotta cheese mixture    11. cover ricotta cheese mixture with single layer of noodles    12. cover noodles with sauce and finally cover with remainder of shredded  cheeses.    13. bake in oven at 350 for 30 minutes or until cheese gets golden peaks    Serving Size: 10    Preparation Time: 1:00    Recipe By: Todd Minetola USN (currently Okinawa Japan)    History: Italian, Passed down from family, by mere observation. If this  recipe does not give you a heartattack, I am convinced you could survive a  nuclear assault.    Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 21,  1998

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Nutrition

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Serving Size: 1 Serving (3218g)
Recipe Makes: 1

Calories: 8299
Calories from Fat: 4189 (50%)

Amt Per Serving		% DV

	Total Fat 465.4g	621 %
	Saturated Fat 223.5g	1117 %
	Monounsaturated Fat 169.9g
	Polyunsanturated Fat 37.6g
Cholesterol 1998mg		615 %
Sodium 13865.5mg		478 %
Potassium 9442.4mg		248 %
Total Carbohydrate 452.6g		133 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 433.2g
Protein 565g		807 %
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: 8299

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