Lasagna Recipe


Nutrition

Cal/Serving: 873
Daily Value: 44%
Servings: 8

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat42g65%
Saturated17g87%
Trans0g0%
Carbs65g22%
Fiber6g24%
Sugars18g0%
Protein56g112%
Cholesterol147mg49%
Sodium2194mg91%
Calcium469mg47%
Magnesium112mg28%
Potassium1379mg39%
Iron5mg26%
Zinc7mg50%
Phosphorus768mg110%
Vitamin A2042IU41%
Vitamin C6mg10%
Thiamin (B1)0mg33%
Riboflavin (B2)1mg41%
Niacin (B3)15mg74%
Vitamin B61mg51%
Folic Acid (B9)64µg16%
Vitamin B124µg59%
Vitamin D0µg0%
Vitamin E6mg30%
Vitamin K34µg43%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Lasagna
Steve Legato

Lasagna is amazing. It’s basically a mechanism to eat massive quantities of meat and cheese, which means that it has to be delicious. If meat isn’t your thing, you can easily substitute vegetables, tofu, or textured vegetable protein. Or put in more cheese! You can never go wrong with more cheese. The nice part about this version is you don’t even have to boil the noodles. You just put it together and leave it in the fridge for a few hours. That’s my speed.

For more recipe ideas, check out this list of top lasagna recipes

Click here to see 15 Classic Comforting Foods

4.1
Ratings40

INGREDIENTS

  • 1 pound ground/minced beef
  • 1 pound bulk Italian sausage
  • 7 cups marinara sauce
  • 1 pound dry lasagna noodles
  • 2 pounds cottage cheese or ricotta
  • 4 cups shredded mozzarella

DIRECTIONS

Crumble the beef and sausage into a large frying pan and cook over medium heat, breaking apart any large pieces, for 10 minutes, or until cooked through. Drain off the fat and stir in the marinara sauce. Spoon a little of the sauce into a 9-by-13-inch baking dish and spread it around to cover the bottom. (This is just to keep the pasta from sticking to the bottom of the dish.)

Arrange a layer of uncooked noodles over the sauce and top with 1/3 of the remaining sauce. Spread one half of the cottage cheese over the sauce and top with 1/3 of the mozzarella. Add another layer of noodles, sauce, cottage cheese, and mozzarella. Add a final layer of noodles, sauce, and mozzarella cheese. Cover the pan with aluminum foil coated with cooking spray and refrigerate for at least 4 hours or overnight.

Preheat the oven to 350 degrees. Bake the lasagna for 1 hour or until heated through (insert a knife blade in the center, remove, and then touch the blade to test how hot the lasagna is in the center). Remove the aluminum foil and bake for 30 minutes, or until the cheese is lightly browned. Serve immediately.

Recipe Details

Note: Cheese can be expensive, but it often goes on sale. We have a store in our area that puts 8 ounce bags of shredded cheese on sale several times a year. When that happens, we stock up and keep it in the freezer until we’re ready to use it.

 

Adapted from "The First Real Kitchen Cookbook" by Megan and JIll Carle (Chronicle Books, 2011).

Servings: 8

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