This recipe came from the daytime TV show The View
1 Preheat the oven to 350 degrees F and position the oven rack in the middle.
2. To make the meat sauce, add the sausage and cook over medium-low heat breaking it up with a wooden spoon, for 10 to 15 minutes, or until fully cooked and no longer pink. Drain. Heat the olive oil in a large saucepan. Add the onion and cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Then add the tomato paste. Return the meat to the pan. Add the crushed tomatoes, parsley, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes.
3. Soak lasagna noodles in hot tap water for 20 minutes.
4. While the sauce is simmering, make the cheese filling In a large bowl, combine the ricotta, 1 cup of Parmesan, the beaten egg, and chopped parsley. Set aside.
5. Ladle one third of the meat sauce into a 9”x 13”x 2” casserole or baking pan. Spread the sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, ricotta, and the remaining sauce Sprinkle with the remaining ¼ cup of Parmesan.
6. Bake uncovered for 35 minutes, or until the sauce is bubbling.
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Serving Size: 1 Recipe (2094g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3115 | ||
Calories from Fat: 1724 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.5g | 255 % | |
Saturated Fat 109.3g | 547 % | |
Monounsaturated Fat 58.1g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 1003.4mg | 309 % | |
Sodium 7620.7mg | 263 % | |
Potassium 1699.1mg | 45 % | |
Total Carbohydrate 144.7g | 43 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 140.8g | ||
Protein 201.8g | 288 % | |
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: 3115
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