Lasagna

Whether you use sausage or beef, this meaty lasagna is sure to satisfy. Use cottage cheese instead of ricotta to make it a little more healthy.


Lasagna

by 48  people


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Servings: 8
Prep Time: 45 mins
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Ingredients
  • 12   ounces 
    bulk Italian or pork sausage or ground beef
  • 1   cup 
    chopped onion (1 large)
  • 2   cloves 
    garlic, minced
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 1  8  ounce can 
    can tomato sauce
  • 1   tablespoon 
    dried Italian seasoning, crushed
  • 1   teaspoon 
    fennel seeds, crushed (optional)
  • 1/4  teaspoon 
    black pepper
  • 6   
    dried lasagna noodles
  • 1   
    egg, beaten
  • 1  15  ounce container 
    ricotta cheese or 2 cups cream-style cottage cheese, drained
  • 1/4  cup 
    grated Parmesan cheese
  • 6   ounces 
    shredded mozzarella cheese
  •  
    Grated Parmesan cheese (optional)
Directions
1.
For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2.
Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3.
Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4.
For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5.
Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6.
Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7.
Makes 8 servings
Make Ahead Tip
  • Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
Variation
  • Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4.
    Per serving: 391 cal., 24 g total fat (11 g sat. fat), 97 chol., 1,047 mg sodium, 18 g carbo., 2 g fiber, 22 g pro.
    Daily Values: 15% vit. A, 9% vit. C, 33% calcium, 8% iron
    Exchanges: 1 Starch, 1 Vegetable, 2 1/2 High-Fat Meat, 1 Fat
Nutrition information
Per Serving: cal. (kcal) 441, Fat, total (g) 22, chol. (mg) 97, sat. fat (g) 11, carb. (g) 33, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 24, vit. A (RE) 0, vit. A (IU) 437.31, vit. C (mg) 8.27, Thiamin (mg) 0.39, Riboflavin (mg) 0.38, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.18, Folate (g) 68.54, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 658, Potassium (mg) 233, calcium (mg) 343.29, iron (mg) 2.34, Vegetables () 1, Starch () 2, High-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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