My Own Lasagna
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 522.1
- Total Fat: 23.3 g
- Cholesterol: 108.1 mg
- Sodium: 946.8 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 4.0 g
- Protein: 36.1 g
View full nutritional breakdown of My Own Lasagna calories by ingredient
Introduction
This is the lasagna I've been making my whole life. The secret is the sauce. Use only Prego and it always turns out right. This is the lasagna I've been making my whole life. The secret is the sauce. Use only Prego and it always turns out right.Number of Servings: 10
Ingredients
-
1.5 lb 93% ground beef
1/2 green pepper
1/2 onion
10 lasagna noodles
24 oz jar Prego meat flavor sauce
6 oz can tomato paste
2/3 of 32 oz ricotta cheese part skim
5 cups part skim mozarella
1/2 cup shredded parmesean (can be mixed style with asiago and romano)
garlic powder
salt & pepper to taste
Directions
1 put lasagna noodles to boil while making the beef
2. brown beef and drain fat
3. Add chopped green pepper and onions
4. season with salt, pepper and garlic powder
5. add jar of prego and simmer
6. use half can of tomato paste to coat the cooking pan, so lasagna wont stick
7. assemble the lasagana now
8. put down one layer of noodles (it takes 3 for my pan)
9. one layer of half the beef
10. layer 1/2 ricotta
11. layer 2 cups cheese
12. layer 1/3 parmesean blend
13. put down another layer of noodles, reserving the nice looking noodles that didn't break for the top layer
14. repeat steps 9 through 12 again
15. put down the last layer of noodles
16. coat top noodles with tomato paste
17. cover and bake for 60 minutes
18. take out and add last cup of cheese and more parmesean blend
19. bake for 5-10 minutes uncovered to melt the top cheese
20. let rest for 10 minutes before cutting or it will be a gooey mess
Serving Size: makes 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user EWTX1000.
2. brown beef and drain fat
3. Add chopped green pepper and onions
4. season with salt, pepper and garlic powder
5. add jar of prego and simmer
6. use half can of tomato paste to coat the cooking pan, so lasagna wont stick
7. assemble the lasagana now
8. put down one layer of noodles (it takes 3 for my pan)
9. one layer of half the beef
10. layer 1/2 ricotta
11. layer 2 cups cheese
12. layer 1/3 parmesean blend
13. put down another layer of noodles, reserving the nice looking noodles that didn't break for the top layer
14. repeat steps 9 through 12 again
15. put down the last layer of noodles
16. coat top noodles with tomato paste
17. cover and bake for 60 minutes
18. take out and add last cup of cheese and more parmesean blend
19. bake for 5-10 minutes uncovered to melt the top cheese
20. let rest for 10 minutes before cutting or it will be a gooey mess
Serving Size: makes 8-10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user EWTX1000.