|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||4 Tablespoon|
|Canned tomatoes||28 Ounce (1 Can, 1 Pound 12 Ounce)|
|Canned tomato paste||12 Ounce (2 Cans, 6 Ounce Each)|
|Basil leaves||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Ground beef chuck||1 Pound|
|Ground lean pork||1⁄2 Pound|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Lasagna||1 Pound (Curly Edge)|
|Ricotta cheese||1 Pound|
|Mozzarella cheese||1⁄2 Pound, sliced|
Saute onion and garlic in saucepan in 2 tablespoons oil until lightly browned.
Add tomatoes, tomato paste, 1/2 cup water, 1/2 teaspoon salt, herbs and red pepper.
Simmer, covered, for 1 hour.
Combine beef, pork, parsley, eggs, bread crumbs, 2 tablespoons Parmesan cheese, pepper and 1/2 teaspoon salt.
Shape into 1/2-inch meatballs.
Saute in remaining oil until browned; add to sauce.
Simmer for 15 minutes.
Add 2 tablespoons salt to 6 quarts rapidly boiling water in large saucepan.
Add lasagne gradually so that water continues to boil.
Cook, stirring occasionally, until tender.
Drain in colander.
Arrange layers of lasagne, meatball mixture, ricotta and Parmesan cheeses in large greased casserole.
Top with mozzarella cheese.
Bake at 375 degrees for about 25 minutes.
Serving size: Complete recipe
Calories 6054 Calories from Fat 2732
% Daily Value*
Total Fat 306 g471.3%
Saturated Fat 132.1 g660.5%
Trans Fat 0 g
Cholesterol 1288.4 mg429.5%
Sodium 4829.9 mg201.2%
Total Carbohydrates 504 g168.1%
Dietary Fiber 50.2 g200.9%
Sugars 64.5 g
Protein 350 g699.2%
Vitamin A 314.5% Vitamin C 294.2%
Calcium 300.3% Iron 222.2%
*Based on a 2000 Calorie diet