Italian Lasagna Recipe
Servings: 12
Ingredients
- 2 1/4 lb Lean grnd beef
- 1/3 c. Instant chopped onion
- 3/4 tsp Garlic pwdr
- 4 tsp Salt
- 3/8 tsp Red pepper, crushed
- 1 Tbsp. Oregano
- 3 Tbsp. Parsley flakes
- 18 ounce Tomato paste, 3 (6-ounce) cans
- 24 ounce Tomato sauce, 3 (8-ounce) cans
- 2 1/4 c. Warm water
- 3 lrg Large eggs, beaten
- 3 lb Ricotta cheese
- 1 lb Lasagna noodles, cooked, (18 noodles)
- 12 ounce Mozzarella cheese, shredded
- 3/4 c. Parmesan cheese
Directions
- Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow sufficient extra wrap to fold over top. Use one pan for each six servings or possibly one-fourth of the recipe. Don't line pans for food to be served without freezing.
- Crumble beef; cook till lightly browned. Stir in onion. Cook till onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 min, stirring occasionally. In another bowl, blend Large eggs with ricotta cheese.
- In each pan, spread a layer of meat mix (about 3/4 c.). Add in a layer each of noodles (2 1/4), meat mix (about 3/4 c.), ricotta cheese mix (about 3/4 c.), mozzarella cheese (1/3 c.), and parmesan cheese
- (1 1/2 Tbsp.). Repeat layers till all ingredients are used. Pack food tightly to avoid air pockets.
- TO SERVE WITHOUT FREEZING: Preheat oven to 400 F. (warm). Bake 30 min or possibly till sauce bubbles at edges.
- TO FREEZE: Cold for 30 min at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hrs before removing pkgs. from the pans.
- TO HEAT Frzn LASAGNA: Preheat oven to 400 F. (warm). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hrs or possibly till sauce bubbles at edges and center is warm.
- NOTES :This recipe is for 24 servings (about 2 1/2 by 4 inches). = Directions are given for dividing the prepared food into four parts of six=servings each. One part may be completely cooked and served at the time of=preparation. The remaining parts may be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 12 servings | |
| Calories 683 | |
| Calories from Fat 307 | 45% |
| Total Fat 34.21g | 43% |
| Saturated Fat 17.21g | 69% |
| Trans Fat 0.8g | |
| Cholesterol 177mg | 59% |
| Sodium 1851mg | 77% |
| Potassium 1163mg | 33% |
| Total Carbs 46.26g | 12% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.5g | 6% |
| Protein 47.67g | 76% |
