Receta Mccall's Baked Lasagna
Raciónes: 6
Ingredientes
- 1/2 lb grnd chuck
- 1/4 lb grnd veal
- 2 Tbsp. minced onion
- 1 clv garlic, crushed
- 2 Tbsp. minced parsley
- 1 tsp dry oregano
- 3/4 tsp salt
- 1 dsh pepper
- 2 Tbsp. grated Parmesan cheese
- 1 x egg Tomato Sauce:.
- 1/4 c. olive or possibly salad oil
- 1/4 c. minced onion
- 1 clv garlic, crushed
- 1 can (1 lb, 12 ounce) whole tomatoes, undrained
- 2 can (6-ounce size) tomato paste
- 2 tsp dry oregano
- 1 tsp dry basil
- 1 Tbsp. sugar
- 2 tsp salt
- 1 tsp garlic pwdr
- 1/4 tsp pepper
- 1/2 pkt (1-lb size) lasagna
- 1 lb mozzarella cheese, diced
- 1 lb ricotta cheese
- 1 c. grated Parmesan cheese
Direcciones
- Meatballs: In medium bowl, combine all ingredients; toss lightly to mix well. With tsp., shape mix into 30 balls, each 3/4 inch in diameter. Sauce: In warm oil in large, heavy skillet, brown meatballs; remove. Add in onions, garlic; saute/fry 5 min. Add in rest of sauce ingredients, with 1/2 c. water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1 1/2 hrs, stirring occasionally. Heat oven to 350F. Grease a 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water. In baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat. Bake 30 to 35 min.
- Makes 6servings.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 252g | |
Recipe makes 6 servings | |
Calories 645 | |
Calories from Fat 415 | 64% |
Total Fat 46.2g | 58% |
Saturated Fat 21.08g | 84% |
Trans Fat 0.47g | |
Cholesterol 130mg | 43% |
Sodium 1866mg | 78% |
Potassium 382mg | 11% |
Total Carbs 10.77g | 3% |
Dietary Fiber 0.5g | 2% |
Sugars 3.47g | 2% |
Protein 45.72g | 73% |