RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4488
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| Recipe Name: |
Lasagna al Forna - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
70.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
90.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.71
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
-1 fl oz oil, olive
2 Tablespoons basil, fresh chopped
4 Tablespoons oregano, fresh chopped, divided
30 Ounce(wt)s cheese, ricotta, whole milk
0.25 Cup parsley, flat-leaf chopped
1 to taste salt and pepper
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Directions:
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs (only 2 tablespoons of the oregano). Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
In a mixing bowl, combine ricotta, parsley and remaining oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread ½ of the meat mixture over the pasta. Dollop ½ of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle ½ of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly.
Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve. |
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| Nutrition per Serving: |
| Calories: |
690 |
Total Carbs: |
35.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
145.7 |
Fat: |
72.7 |
Protein: |
35.38 |
| Fiber: |
1.82 |
Sodium: |
425.68 |
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