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Ingredientes
- 1 pound lasagna noodles, cooked according to pkg. directions and liquid removed
- 1/2 to 3/4 pound lean grnd beef
- 1/2 pound warm or possibly sweet Italian sausage
- 1 lg. jar Ragu or possibly other commercial spaghetti sauce
- 1 pkg. frzn minced spinach (optional)
- 1/2 teaspoon salt (optional)
- 3/4 teaspoon oregano, crushed
- 1/4 c. grated Parmesan cheese
- 1 pound Ricotta cheese (don't substitute cottage cheese for this)
- 1/2 pound Mozzarella cheese, shredded
- 4 Large eggs
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon oregano, crushed
- 1 sm. can tomato sauce
Direcciones
- Remove sausage from casings and brown with grnd beef, crumbling meat as it browns. Drain on paper towels and return to skillet with spaghetti sauce, salt and oregano. Squeeze excess water from spinach and add in to skillet, if you like. Simmer, uncovered, for at least 15 min, and stir a little. Mix remaining ingredients, except tomato sauce.
- To assemble, use 13x9x2-inch pan or possibly two smaller casseroles. Put in a little tomato sauce to cover bottom of pan. Layer noodles, cheese filling, noodles, meat filling and noodles, allowing ends of noodles to extend up the sides of the pan. Top with tomato sauce and extra Parmesan cheese. Bake at 350 degrees for 45 min.
- This makes a lasagna which is hard, not runny. It freezes well, and the taste of the spinach is very mild, for those who are not fond of spinach. You can substitute part-skim cheeses (but not cottage cheese), grnd turkey for the beef, and egg substitute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 356 | |
| Calories from Fat 128 | 36% |
| Total Fat 14.29g | 18% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.22g | |
| Cholesterol 113mg | 38% |
| Sodium 721mg | 30% |
| Potassium 450mg | 13% |
| Total Carbs 33.83g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.16g | 2% |
| Protein 22.75g | 36% |
