| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Italian3 |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
T |
Basil |
| 3 |
|
Cloves garlic |
| 2 |
c |
Tomatoes, 1 lg. can |
| 5 1/2 |
t |
Salt |
| 12 |
oz |
Tomato paste |
| 10 |
oz |
Lasagna noodles |
| 2 |
T |
Parsley flakes |
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Parmesan cheese, grated |
| 3 |
c |
Riccota or cottage cheese |
| 1 |
lb |
Mozzarella cheese, grated |
| 2 |
t |
Salt |
| 4 |
|
Eggs, hard sliced thin |
| 1/2 |
t |
Pepper |
INSTRUCTIONS
Brown meat slowly. Spoon off fat. Add next 5 ingredients. Simmer
uncovered 30 minutes. Cook noodles in boiling salted water until just
tender. Drain and rinse in cold water. Meanwhile, combine riccota or
cottage cheese with beaten eggs, seasonings, and parmesan. Place half
the cooked noodles in a 13"x19"x2" baking dish. Add, in layers, 1/2
each of ricotta mixture, mozzarella cheese, sliced egg, and meat
sauce. Sprinkle with grated parmesan. Repeat the layers with the
remaining ingredients. Bake in 375F oven for 30 minutes. Garnish with
triangles of mozzarella cheese, salami. Let stand 10-15 minutes before
cutting into squares. For an extra treat, double the meat sauce recipe
and serve the extra sauce to be ladled over the individual servings.
Per serving: 383 Calories (kcal); 22g Total Fat; (50% calories from
fat); 21g Protein; 26g Carbohydrate; 100mg Cholesterol; 1815mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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