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Friday, March 29 2013

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
Recipe from 
Servings: Makes 8 servings
Prep Time: 45 mins
Total Time: 1 hr 25 mins
 
 
ingredients
 
  •  
    12  ounces  bulk Italian or pork sausage or ground beef
  •  
     cup  chopped onion (1 large)
  •  
     cloves  garlic, minced
  •  
     14.5-ounce can  diced tomatoes, undrained
  •  
     8-ounce  can tomato sauce
  •  
     tablespoon  dried Italian seasoning, crushed
  •  
     teaspoon  fennel seeds, crushed (optional)
  •  
    1/4  teaspoon  black pepper
  •  
       dried lasagna noodles
  •  
       egg, beaten
  •  
     15-ounce container  ricotta cheese or 2 cups cream-style cottage cheese, drained
  •  
    1/4  cup  grated Parmesan cheese
  •  
     ounces  shredded mozzarella cheese
  •  
        Grated Parmesan cheese (optional)
 
directions
For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
 
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.
 
Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
 
For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
 
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.
 
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.
 
Makes 8 servings
 
Make-ahead directions: 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.
 
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: Calories 441, Total Fat 22 g, Saturated Fat 11 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 97 mg, Sodium 658 mg, Carbohydrate 33 g, Total Sugar 5 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 34%, Iron 13%. Exchanges: Vegetable 1, Starch 2, High-Fat Meat 2, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:28 am   |  Permalink   |  0 Comments  |  Email
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