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LASAGNOMNOM
May. 1st, 2015 11:56 pmLasagna (normal-sized, 9 x 13 pan)
9 lasagna noodles
2 jars Classico Four Cheese sauce
1/2 pound extra lean ground beef (95/5)
1 12 ounce package Al Fresco Roasted Garlic and Herb chicken sausage (4 links)
2 eggs, beaten
32 ounces whole milk ricotta cheese
8 ounces grated mozzarella, plus another 1/2 cup or so for assembling the lasagna
2 ounces (by weight) grated parmesan
KEEWERD
9 lasagna noodles
2 jars Classico Four Cheese sauce
1/2 pound extra lean ground beef (95/5)
1 12 ounce package Al Fresco Roasted Garlic and Herb chicken sausage (4 links)
2 eggs, beaten
32 ounces whole milk ricotta cheese
8 ounces grated mozzarella, plus another 1/2 cup or so for assembling the lasagna
2 ounces (by weight) grated parmesan
2 ounces (by weight) grated romano
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried parsely
Remove chicken sausage from casings and cook along with the half pound of ground beef. Drain the grease off of the cooked meat, allow to cool, and crumble with your fingers to break up the larger chunks of meat. Stir some pasta sauce into the meat to moisten it.
Meanwhile, boil the lasagna noodles as per package instructions. (I use a large, flat frying pan for this.)
Stir together eggs, ricotta cheese, mozzarella, parmesan, romano, salt, pepper and parsley until well blended.
Pre-heat oven to 375 degrees.
Pour a thin layer of pasta sauce on the bottom of the pan. Place three lasagna noodles side by side. Put meat mixture on top of first layer of noodles and spread it evenly. Then place another layer of three lasagna noodles on top of the meat. Pour a thin layer of pasta sauce on top of the noodles. Place the ricotta cheese mixture on top and spread evenly. Place the final layer of noodles on top of the cheese mixture. Pour pasta sauce on the top layer of noodles, covering them completely. Sprinkle about a half cup of mozzarella cheese, and a sprinkling of grated parmesan and romano on top of that if you like.
Cover lasagna pan completely with foil and place on top of a cookie sheet to prevent drips. Cook for 45 minutes or until bubbly. Remove lasagna from oven and remove foil carefully, trying to avoid pulling the top layer of cheese off with it. Allow to rest for at least five minutes before serving.
Makes about nine generous servings (you could probably stretch it to 12 or more if served with veggies, salad, bread, etc.). You probably don't want to know the nutritional breakdown, but here it is anyway, based on nine servings, as per the MyFitnessPal recipe calculator:
Calories: 634
Protein: 43 grams
Total Carbs: 44 grams
Fat: 32 grams
Fiber: 4 grams
Hey, at least there's lots of protein, right? ;)
Remove chicken sausage from casings and cook along with the half pound of ground beef. Drain the grease off of the cooked meat, allow to cool, and crumble with your fingers to break up the larger chunks of meat. Stir some pasta sauce into the meat to moisten it.
Meanwhile, boil the lasagna noodles as per package instructions. (I use a large, flat frying pan for this.)
Stir together eggs, ricotta cheese, mozzarella, parmesan, romano, salt, pepper and parsley until well blended.
Pre-heat oven to 375 degrees.
Pour a thin layer of pasta sauce on the bottom of the pan. Place three lasagna noodles side by side. Put meat mixture on top of first layer of noodles and spread it evenly. Then place another layer of three lasagna noodles on top of the meat. Pour a thin layer of pasta sauce on top of the noodles. Place the ricotta cheese mixture on top and spread evenly. Place the final layer of noodles on top of the cheese mixture. Pour pasta sauce on the top layer of noodles, covering them completely. Sprinkle about a half cup of mozzarella cheese, and a sprinkling of grated parmesan and romano on top of that if you like.
Cover lasagna pan completely with foil and place on top of a cookie sheet to prevent drips. Cook for 45 minutes or until bubbly. Remove lasagna from oven and remove foil carefully, trying to avoid pulling the top layer of cheese off with it. Allow to rest for at least five minutes before serving.
Makes about nine generous servings (you could probably stretch it to 12 or more if served with veggies, salad, bread, etc.). You probably don't want to know the nutritional breakdown, but here it is anyway, based on nine servings, as per the MyFitnessPal recipe calculator:
Calories: 634
Protein: 43 grams
Total Carbs: 44 grams
Fat: 32 grams
Fiber: 4 grams
Hey, at least there's lots of protein, right? ;)
KEEWERD
