Estimated Nutrition (whole recipe, rough)
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb (450 g ) sweet Italian sausage
- ½ lb (230 g) minced (ground) beef
- ½ onion , chopped fine
- 2 cloves garlic , crushed
- 3½ tbsp sugar
- 1 tbsp salt
- 1½ tsp dried basil
- ½ tsp fennel seed
- ¼ tsp black pepper
- ¼ cup chopped parsley , divided
- 4 cups (1 kg / 2.2 lb) canned whole tomatoes , undrained, halved, seeds removed
- 12 oz (340 g) tomato paste
- ½ cup (125 ml / 4.2 oz ) water
- ½ tbsp salt
- 2 cups (600 g / 1.3 lb) ricotta cheese
- 1 egg
- 16 oz (450 g) lasagna pasta
- 16 oz (450 g) mozzarella cheese , thinly sliced (a wire cutter is nice for semi-soft cheeses like this)
- about 3 tbsp grated Parmesan cheese
Directions
Remove sausage casings, and break sausage into small bits.
Sauté sausage and ground beef in 5-quart (4.7 L) saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.
Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.
Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer , covered and stirring occasionally for 1½ hours.
Preheat oven to 275 °F (135 °C) .
Cook and drain pasta.
In a medium bowl mix ricotta, egg, ½ teaspoon salt and remaining parsley.
Assemble your lasagna in a 13×9×2-inch (33×23×5.1-cm) inch roasting pan (listed bottom to top): Bottom layer of sauce (approx. 1½ cups / 375 g / 13.2 oz) Layer of pasta (overlapping slightly) Layer of ½ the ricotta mixture Layer of ⅓ of the mozzarella Sauce layer (again, about 1½ cups / 375 g / 13.2 oz) Layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely) Layer of pasta Layer of remaining ricotta Layer of ⅓ of the mozzarella Layer of remaining sauce Layer of sprinkled Parmesan Layer of remaining mozzarella
Bottom layer of sauce (approx. 1½ cups / 375 g / 13.2 oz)
Layer of pasta (overlapping slightly)
Layer of ½ the ricotta mixture
Layer of ⅓ of the mozzarella
Sauce layer (again, about 1½ cups / 375 g / 13.2 oz)
Layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)
Layer of pasta
Layer of remaining ricotta
Layer of ⅓ of the mozzarella
Layer of remaining sauce
Layer of sprinkled Parmesan
Layer of remaining mozzarella
Cover the lasagna with foil and bake 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving.