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Lasagna

Lasagna

Cuisine:Italian

Course:Dinner

30m prep 4h cook 5h ready

A hearty lasagna with Italian sausage, pepperoni, and a rich tomato sauce. Layers of cheese and noodles are baked until bubbly and golden.

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Ingredients

Servings:

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Nutrition (per serving, estimated)

Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).

Energy
425 cal
Protein
28.8 g
Carbohydrate
4.62 g
Fiber
0.46 g
Sugars
2.08 g
Sodium
1073 mg
Total fat
31.9 g
Saturated fat
14.3 g
Monounsaturated fat
12 g
Polyunsaturated fat
2.78 g
Vitamins & minerals
  • Calcium: 445 mg
  • Iron: 1.94 mg
  • Magnesium: 33.3 mg
  • Phosphorus: 423 mg
  • Potassium: 315 mg
  • Zinc: 2.79 mg

Let's Cook

  1. Step 1.

    Brown 6 links Italian sausage (mild or sweet) until crumbled like hamburger.

  2. Step 2.

    In a pot, combine 1-4 lb jar of Prego Sauce (no meat, Heart Smart traditional) and 1 or 2 28 oz cans of San Marzano whole peeled tomatoes. Cook down until correct texture, about 4 hours.

  3. Step 3.

    In a bowl, mix 3 pounds goat ricotta, 1.5 pounds cottage cheese, 0.5 pound grated Parmigiano-Reggiano, 3 or 4 eggs, 2 Tbl parsley, 2 Tbl oregano, 2 Tbl thyme, 0.75 Tbl garlic powder, and pepper to taste.

  4. Step 4.

    Add 1.5 Tbl Fennel Cheese Mix to the cheese mixture.

  5. Step 5.

    Slice 3 sticks of good pepperoni (from Italian deli, not for pizza).

  6. Step 6.

    Preheat oven to 375°F.

  7. Step 7.

    Layer lasagna noodles, cheese mixture, pepperoni slices, and sauce in a baking dish. Repeat layers.

  8. Step 8.

    Top with 3 cups grated mozzarella cheese.

  9. Step 9.

    Bake until bubbly and golden, about 45 minutes.

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