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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 388.0
  • Total Fat: 17.2 g
  • Cholesterol: 97.5 mg
  • Sodium: 733.3 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 27.9 g

View full nutritional breakdown of Dee's Lasagna calories by ingredient
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Dee's Lasagna

Submitted by: MAUVEBEAR3


Number of Servings: 16

Ingredients

    8 oz oven ready lasagna pasta
    24 oz spaghetti sauce (use your preference-may affect total nutritional values)
    1 lb. 93/7 lean ground beef
    12 oz total lean turkey sausage sweet & hot
    1 1/2 c. red wine
    2 1/2 c. chopped onions
    2 eggs, slightly beaten
    3 c. part-skim ricotta cheese
    4 c. shredded mozzarella
    1 c. italian blend cheese
    2 oz. sliced fresh mozzarella
    3 oz. shredded parmesan

Tips

When you cover the lasagna with foil, spray the foil with non-stick spray, crimp the edges to make it tight, but tent it a little so all that good cheese doesn't stick to your foil when you remove it to finish the baking. It is helpful to put a foil-covered cookie sheet under the rack holding the lasagna pan or directly on it, as when it is uncovered, the sauce may dribble over. Makes for a much easier clean-up. I usually add extra garlic with the sauteed onions for a richer flavor in the sauce. I recommend adding herbs that you enjoy in your sauce to make the bottled sauce have more of the flavor you prefer for your Italian dishes.


Directions

Mix ricotta cheese, shredded mozzeralla (1 c.), italian blend (1/2 c.), two eggs,with basil and oregano in a bowl and set in refrig until ready to assemble lasagna. Brown beef and sausage, drain. Added onions to pan and saute. Add meat back to pan and add spaghetti sauce and red wine-season to taste with oregano, basil, garlic, etc. Simmer for 1 one hour. Preheat oven to 350 degrees. Put one layer of sauce on bottom of 13 x 9 pan, lay lasagna noodles in single layer, not touching. Spread ricotta mixture evenly. Mix remaining shredded Mozzarella and italian blend cheese with 2 oz parmesan. Sprinkle mixture on top of ricotta cheese, top with sauce. Repeat layers 2 more times. Final layer should have noodles, sauce, then remaining shredded cheese mixture. Slice fresh mozzarella and place on top. Finish with remaining parmesan cheese. Cover pan with foil and bake for 30 minutes. Remove foil and continue baking for 10 to 15 minutes until hot and bubbly. Let stand 5-10 minutes before cutting. Serve with additional sauce, if desired.

Serving Size: 13 x 9 pan-16 pieces

Number of Servings: 16

Recipe submitted by SparkPeople user MAUVEBEAR3.






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