Deb's Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 305.9
- Total Fat: 9.8 g
- Cholesterol: 54.5 mg
- Sodium: 524.4 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 3.4 g
- Protein: 21.4 g
View full nutritional breakdown of Deb's Lasagna calories by ingredient
Introduction
Italian food is my favorite cuisine. This lasagna is my own recipe and my family loves it. Italian food is my favorite cuisine. This lasagna is my own recipe and my family loves it.Number of Servings: 12
Ingredients
-
1 lb. 93% lean ground beef
1 medium green pepper, diced
1 medium onion, diced
8 ozs. mushrooms, sliced
2 15oz cans tomato sauce
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes with Italian herbs
1 6 oz can tomato paste
1 15 oz can tomatoes puree
1 Tbsp Italian seasoning
1 Tbsp dried oregano
2 Tbsp Splenda or Stevia
1 16 oz container Ricotta, part skim
12 oz Mozzarella cheese, part skim
1 egg, beaten
black pepper, to taste
12 oz Lasagna noodles
Tips
This makes a huge pot of sauce and I only use about half in the lasagna. It freezes well so I always have sauce in the freezer for a couple more meals. In order to make the nutritional information accurate, when calculating the NI, I only included the ingredients in 1/2 of the sauce.
Directions
Preheat oven to 350ºF.
Brown ground beef with onion, green peppers and mushrooms.
Add tomato sauce, crushed tomatoes, diced tomatoes and tomato paste.
Stir in seasonings and Splenda. Let cook for approximately 1 hour ( or all afternoon if you have the time).
Toward the end of sauce cooking time, in a medium sized bowl, mix together Ricotta, beaten egg and black pepper to taste.
Cook noodles according to package directions.
When sauce is cooked, layer a small amount into a 9x13 baking dish sprayed with cooking spray. Add a layer of noodles, then the sauce , then some of the ricotta mixture, ending with a layer of mozzarella.
Keep layering until pan is full.
Bake for approximately 45 minutes, until hot and bubbly.
Remove from oven and let stand for 15 minutes prior to cutting. Slice into 12 servings.
Serving Size: Makes 12 servings
Brown ground beef with onion, green peppers and mushrooms.
Add tomato sauce, crushed tomatoes, diced tomatoes and tomato paste.
Stir in seasonings and Splenda. Let cook for approximately 1 hour ( or all afternoon if you have the time).
Toward the end of sauce cooking time, in a medium sized bowl, mix together Ricotta, beaten egg and black pepper to taste.
Cook noodles according to package directions.
When sauce is cooked, layer a small amount into a 9x13 baking dish sprayed with cooking spray. Add a layer of noodles, then the sauce , then some of the ricotta mixture, ending with a layer of mozzarella.
Keep layering until pan is full.
Bake for approximately 45 minutes, until hot and bubbly.
Remove from oven and let stand for 15 minutes prior to cutting. Slice into 12 servings.
Serving Size: Makes 12 servings