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Ingredientes
- 1 (29 ounce) can each of tomato puree, crushed tomatoes, whole peeled tomatoes 1 (12 ounce) can tomato paste
- 2 lg. onions, minced
- 1 green pepper, minced
- 1 (12 ounce) pkg. fresh mushrooms, cut in half
- 1 stick pepperoni, cut in thick slices
- 1 1/2 lbs. warm Italian sausage, sliced
- 5 cloves garlic
- 1 teaspoon sugar
- 1 teaspoon dry basil
- 1 bunch fresh parsley, minced
- 1 beef bouillon cube
- 1/3 c. freshly grated Parmesan cheese
- 1/2 teaspoon each of garlic and onion pwdr
- 32 ounce ricotta cheese
- 24 ounce Mozzarella
- Freshly grated Parmesan
- 1/2 box lasagna noodles
Direcciones
- In a 6 to 8 qt Dutch oven, sauté onions, peppers, garlic and mushrooms till soft. Add in meats and continue cooking on medium heat for 15 to 20 min. Drain in colander. Add in all remaining sauce ingredients. When combined, return meats to sauce and cook 2 to 3 hrs on low heat, uncovered. Cook noodles and slice Mozzarella.Cover large 9 x 13 inch pan bottom with 1 1/2 cups sauce. Layer noodles, 1/2 ricotta, 1/3 Mozzarella, and a generous amount of sauce to cover.
- Repeat the layers, ending with Mozzarella and fresh Parmesan on top. There may be some meat sauce leftover.
- Cover and bake for 1 1/2 hrs at 325°F. Pan will be very full. Uncover and bake till cheese browns. Let set for 15 to 20 min on counter before attempting to cut and lift out servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 12 servings | |
| Calories 554 | |
| Calories from Fat 358 | 65% |
| Total Fat 40.13g | 50% |
| Saturated Fat 19.81g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 1273mg | 53% |
| Potassium 731mg | 21% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.13g | 4% |
| Protein 33.77g | 54% |
