Lasagna with whole wheat pasta and home-made sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 314.2
- Total Fat: 10.5 g
- Cholesterol: 38.4 mg
- Sodium: 775.6 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 5.3 g
- Protein: 21.7 g
View full nutritional breakdown of Lasagna with whole wheat pasta and home-made sauce calories by ingredient
Introduction
the sauce is prepared overnight in a crock pot for use the next day. the sauce is prepared overnight in a crock pot for use the next day.Number of Servings: 12
Ingredients
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Sauce:
3 cans (about 8oz ea) Hunt's pureed tomato
1 can tomato paste
3 cups water
1 green bell pepper (diced)
1 onion (diced)
3 cloves garlic (minced)
1/4 c sugar
3/4 lb ground mild italian sausage
1/2 cup parmesean cheese
Filling:
1 3/4 cups fat free ricotta cheese
1 3/4 cups part skim mozzarella (shredded)
10 oz chopped frozen spinach (thawed)
1 tsp salt
1 tsp garlic powder
12 pre-cooked whole wheat lasagna noodles
1/2 cup mozzarella
Directions
The night before: make sauce -
In a large frying pan, cook the ground sausage, strain in collander and run under hot water to remove as much grease as possible.
Put the sausage, and all other sauce ingredients in a crock pot and let simmer on high for 4 hours, stirring every hour or so. Then turn the heat down to low, and let it simmer overnight.
Pre-heat oven to 350 degrees F
In a large mixing bowl, combine filling ingredients.
In an oblong pan (big enough for the noodles) put 3/4 cup of sauce in the bottom and spread evenly so your noodles don't stick. lay down a layer of 4 noodles. Spread another 1/2 cup of sauce and then use half of the cheese filling to make the first cheese layer. Spread another 1/2 cup of sauce gently, then add another layer of 4 noodles. Repeat the steps to add another layer of sauce -cheese- sauce. Top with a final layer of 4 noodles. Sprinkle with the top with the leftover mozzarella, and 1/2 cup of parmesean cheese.
Make a little tent of foil over the pan so the cheese doesn't stick when you pull it off. Bake covered for 45 min, then remove the foil and bake for another 15 min. Let the lasgana sit for about 15-20 mins after baking to the cheese sets up and it will cut nicely. Make 2 cuts lengthwise, and 3 widthwise for 12 even slices. Top with leftover sauce to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user MINIMELANIE.
In a large frying pan, cook the ground sausage, strain in collander and run under hot water to remove as much grease as possible.
Put the sausage, and all other sauce ingredients in a crock pot and let simmer on high for 4 hours, stirring every hour or so. Then turn the heat down to low, and let it simmer overnight.
Pre-heat oven to 350 degrees F
In a large mixing bowl, combine filling ingredients.
In an oblong pan (big enough for the noodles) put 3/4 cup of sauce in the bottom and spread evenly so your noodles don't stick. lay down a layer of 4 noodles. Spread another 1/2 cup of sauce and then use half of the cheese filling to make the first cheese layer. Spread another 1/2 cup of sauce gently, then add another layer of 4 noodles. Repeat the steps to add another layer of sauce -cheese- sauce. Top with a final layer of 4 noodles. Sprinkle with the top with the leftover mozzarella, and 1/2 cup of parmesean cheese.
Make a little tent of foil over the pan so the cheese doesn't stick when you pull it off. Bake covered for 45 min, then remove the foil and bake for another 15 min. Let the lasgana sit for about 15-20 mins after baking to the cheese sets up and it will cut nicely. Make 2 cuts lengthwise, and 3 widthwise for 12 even slices. Top with leftover sauce to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user MINIMELANIE.