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Lasagna Italiano's picture
  Olive oil 4 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Medium, chopped
  Celery stick 2 , chopped
  Canned chopped tomatoes 32 Ounce (2 Cans Of 16 Ounce Each)
  Canned tomato paste 6 Ounce (1 Small Can)
  Tomato juice 8 Tablespoon
  Sugar 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Lasagna sheets 15
  Mozzarella cheese 2 Cup (32 tbs), finely chopped

Pre-heat the oven to 350°F and lightly grease a deep casserole dish.
Heat the oil in a saucepan and saute the garlic and onion until soft and golden.
Add the celery, tomatoes, tomato paste, tomato juice, sugar, salt and pepper.
Stir well, cover the pan and simmer gently for 45 minutes.
Cook the lasagna in boiling water following the manufacturer's instructions, until it just begins to soften.
Drain, and cover with cold water until needed.
Arrange the lasagna layers in the casserole dish: pasta, sauce, Mozzarella.
Repeat these layers until all the ingredients are used.
Top the dish with a layer of cheese and bake for 30 minutes.
Cut into portions and serve immediately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2923 Calories from Fat 1104

% Daily Value*

Total Fat 125 g192.7%

Saturated Fat 42.4 g212%

Trans Fat 0 g

Cholesterol 188.7 mg62.9%

Sodium 3337 mg139%

Total Carbohydrates 353 g117.6%

Dietary Fiber 30 g119.8%

Sugars 48.4 g

Protein 121 g242.6%

Vitamin A 229.1% Vitamin C 272.9%

Calcium 169% Iron 110.1%

*Based on a 2000 Calorie diet

Lasagna Italiano Recipe