Servings:
|
about
scaling
|
Cook Time: |
45 to 60 min |
Prep Time: |
45 to 60 min |
Cook Method: |
baked |
Cook Temp: |
350 degrees F |
| |
| |
.................................................................................
1. Preheat oven to 350 degrees F.
2. Cook veal and 1/2 pound beef in separate pans; add salt and pepper to each of the meats, proper internal temperature for food safety should be 160 degrees F and set aside.
3. Let them cool and then mix together with the ricotta in a bowl.
4. Add the eggs, 1/4 cup of Parmesan cheese, 1/4 cup of Romano cheese, and fresh basil; keep mixing until well blended and set aside.
5. In a large skillet, heat oil add garlic, celery and onion; cook, stirring until vegetables are soft.
6. Add meat, cook until meat has browned.
7. Stir in tomato paste, diced tomatoes with liquid, dried bay leaves and sugar.
8. Cover and simmer slowly for two hours, stirring occasionally.
9. Prepare the curly lasagna noodles by following package instructions.
9. Grease a 13" X 9" baking dish and line bottom with cooked pasta strips.
10. Place three rounded tablespoons of ricotta mixture with a ladle of COOLED Tomato Meat Sauce.
11. Spread mixture to cover layer of pasta; cover with a second layer of pasta, then sauce.
12. Sprinkle mozzarella, Parmesan and Romano cheeses; cover with another layer of pasta and continue, ending with layer of pasta.
13. Pour remaining sauce on top of last layer and top with additional cheeses (additional cheeses not included in nutritional analysis)
14. Cover with foil and bake for 45 minutes to an hour, or until top begins to brown.
15. Remove from oven; let stand ten minutes before serving.
Source: Courtesy of Hannaford Bros.
Nutrition Facts |
|
Serving Size
(666g
)
|
|
Servings Per Container
8
|
| Amount Per Serving |
| Calories 770 |
Calories from Fat 270 |
| |
% Daily Value * |
| Total Fat 30g |
46% |
| Saturated Fat 14g |
70% |
| Trans Fat 0g |
|
| Cholesterol 165mg |
55% |
| Sodium 1450mg |
60% |
| Total Carbohydrate 74g |
25% |
| Dietary Fiber 9g |
36% |
| Sugars 20g |
|
| Protein 58g |
|
| Vitamin A 0% |
Vitamin C 50% |
| Calcium 70% |
Iron 35% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1/2 lb |
Ground veal, 8% |
|
1 1/2 lb |
Extra lean ground beef |
|
1/4 tsp |
Salt |
|
1/4 tsp |
Black pepper |
|
2 cup |
Ricotta cheese, part skim |
|
2 ea |
Large eggs |
|
1/2 cup |
Fresh parmesan cheese, grated |
|
1/2 cup |
Romano cheese, grated |
|
3 ea |
Fresh basil leaves |
|
3 cup |
Mozzarella cheese, shredded |
|
16 oz |
Lasagna noodles, dry |
|
4 ea |
Fresh garlic cloves |
|
3 Tbs |
Olive oil |
|
2 ea |
Fresh celery stalk |
|
2 ea |
Fresh yellow onion |
|
12 oz |
Canned tomato paste, 6 oz |
|
84 oz |
Canned tomatoes, diced |
|
2 ea |
Whole dried bay leaves |
|
2 Tbs |
Sugar |
|
