Hearty Lasagne
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 736.8
- Total Fat: 46.7 g
- Cholesterol: 176.6 mg
- Sodium: 2,277.2 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 3.5 g
- Protein: 36.4 g
View full nutritional breakdown of Hearty Lasagne calories by ingredient
Introduction
I make this about twice a year for my family. It can be time consuming and not very waistline friendly, but that is why we save it for special occasions - like the first cold day of the year. It is a great dish to make on lazy Sundays. I make this about twice a year for my family. It can be time consuming and not very waistline friendly, but that is why we save it for special occasions - like the first cold day of the year. It is a great dish to make on lazy Sundays.Number of Servings: 12
Ingredients
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Sauce:
1 medium onion, small chop
1 head of garlic, small chop
8 links mild pork Italian sausage
32oz crushed tomatoes, with juice
32oz petite diced tomatoes, with juice
2 tsp black pepper
1 tsp kosher salt
3 tbsp Italian seasoning
3 tbsp balsamic vinegar
Filling:
1 large container ricotta cheese (or 2 sm)
8oz whipped cream cheese
1 cup cottage cheese
10 leaves fresh basil, cleaned, rolled and snipped with scissors
1 bunch fresh spinach, washed & torn
3 cups shredded mozzarella cheese
2 tsp black pepper
1 tsp kosher salt
1 tsp nutmeg
2 eggs
1 box oven ready lasagna noodles
extra shredded cheese for topping
Directions
Preheat oven to 425F.
In large saucepan, saute onion and garlic in EVOO over medium high heat, until caramelized.
Remove sausage from casings and add to pan; break into pieces, cover and cook until no longer pink. Drain off fat.
Add remaining six ingredients for the sauce and cover, simmering over medium heat while preparing the filling.
In large mixing bowl, combine all ingredients for the filling, except eggs. Mix thoroughly until combined, and check for seasoning.
Once satisfied with seasoning, add eggs and mix until combined.
Using a food processor or blender, "chop" the sauce until it is a thick consistency but do not puree it.
In a 13x9 glass pan, spoon a thin layer of sauce, topped with three lasagna noodles, then topped with filling. Top filling with three more noodles, then spoon sauce over to cover. Repeat this pattern until pan is full.
*You may have sauce left over; it is great served on whole wheat pasta.
Once pan is full, sprinkle extra shredded cheese on top and cover with foil.
Bake in oven for 60 minutes. Remove foil and bake an additional 30 minutes. Let stand for 20-30 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user KIRBE380.
In large saucepan, saute onion and garlic in EVOO over medium high heat, until caramelized.
Remove sausage from casings and add to pan; break into pieces, cover and cook until no longer pink. Drain off fat.
Add remaining six ingredients for the sauce and cover, simmering over medium heat while preparing the filling.
In large mixing bowl, combine all ingredients for the filling, except eggs. Mix thoroughly until combined, and check for seasoning.
Once satisfied with seasoning, add eggs and mix until combined.
Using a food processor or blender, "chop" the sauce until it is a thick consistency but do not puree it.
In a 13x9 glass pan, spoon a thin layer of sauce, topped with three lasagna noodles, then topped with filling. Top filling with three more noodles, then spoon sauce over to cover. Repeat this pattern until pan is full.
*You may have sauce left over; it is great served on whole wheat pasta.
Once pan is full, sprinkle extra shredded cheese on top and cover with foil.
Bake in oven for 60 minutes. Remove foil and bake an additional 30 minutes. Let stand for 20-30 minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user KIRBE380.