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Awesome Lasagna  (Not yet rated)

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Submitted by filly90

Beef, Italian sausage, tomato, cheese and lots of layers. Worth the effort!

Cal: 412 Fat: 25g Carbs: 18g Protein: 31g Fiber: 3g
More Nutrition...

Original recipe serves 12

Ingredients (serves 1)

½ 2x 3x Reset

  • 1 lasagna sheets
  • 0.083333333333333 teaspoon Italian seasoning
  • 0.083333333333333 pound Italian sausage ; sweet
  • 0.0625 pound beef ; ground, lean
  • 0.16666666666667 tablespoon sugar
  • 0.041666666666667 cup onions ; minced
  • 0.16666666666667 clove garlic ; crushed
  • 0.041666666666667 teaspoon fennel seeds
  • 0.083333333333333 tablespoon salt
  • 0.020833333333333 teaspoon black pepper
  • 0.083333333333333 egg(s)
  • 0.041666666666667 cup water
  • 1/8 teaspoon basil
  • 0.33333333333333 tablespoon parsley ; fresh, chopped, divided
  • 1.3333333333333 ounces ricotta cheese
  • 1 ounce tomato paste
  • 2.3333333333333 ounces tomatoes ; canned, crushed
  • 0.0625 pound mozzarella cheese ; sliced
  • 0.0625 cup parmesan cheese ; grated
  • 1.0833333333333 ounces tomato sauce

  • In My Kitchen


    • You will also need: Dutch oven, baking dish

    Directions

     Prep: 20 min | Cook: 50 min | Ready in: 1 hr 25 min
    1. Cook beef, sausage, onion and garlic in a Dutch oven over medium heat until browned.
    2. Stir in  the water, crushed tomatoes, tomato sauce and tomato paste.  Stir in the Italian seasoning, basil, fennel, suagr, salt and pepper. Add in 2 tablespoons of the chopped parsley.  Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
    3. Cook lasagna sheets (noodles) according to package directions, drain, and rinse the noodles with cool water. Set aside.
    4. Combine ricotta, egg, remaining parsley and 1/2 teaspoon of salt.
    5. Preheat oven to 375F (190C).
    6. Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 baking dish.
    7. Arrange 6 noodles lengthwise on top of the sauce layer. Spread on a layer of 1/2 half of the ricotta mixture and top with one third of the mozarella slices.
    8. Spread another layer of 1 1/2 cup of the meat sauce on top of of the mozarella and sprinkle 1/4 cup of the parmesan cheese.
    9. Repeat the layers, and top with remaining mozarella and parmesan.
    10. Spray some foil with cooking spray and cover the assembled lasagna, with sprayed side towards the cheese to prevent sticking.
    11. Bake in oven for 25 minutes.  Remove the foil and bake for an additional 25 minutes. Let cool for 15 minutes before serving.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    20.6
    --
    5.9
    10.2
    37.9
    28.6
    61.8
    54.4


    Calories: 412.1
    Total Sugars: 10.5g
    Carb.: 17.6g
    Fiber: 2.5g
    Total Fats: 24.6g
    Cholesterol: 85.7mg
    Protein: 30.9g
    Sodium: 1305.5mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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    See also
  • Vegetarian Lasagna
  • Baked Ziti
  • More recipes like this
  • More Pasta & Noodles
  • More Italian recipes
    • Wine Pairings
  • Cabernet Sauvignon
  • Merlot
  • Red Zinfandel
  • Chianti
  • Pinot Blanc
  • Red Bordeux
  • White Bordeux