Photo: Eaters Collective
Thousand Layer Lasagne
11 ingredients
Serves many.
openrecipes
I'll never make lasagna any other way. Impossibly thin layers of feathery-light pasta with just enough sauce and cheese between each layer to keep it moist and flavorful.
Estimated Nutrition (whole recipe, rough)
761
Calories
33g
Protein
46g
Fat
56g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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 pound fresh egg pasta sheets (or make some from scratch)
- butter to prep baking dish
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fine grain sea salt
- 1 teaspoon crushed red pepper flakes
- 1 clove garlic, chopped
- 1 28-ounce can crushed organic tomatoes
- zest of one lemon
- 3 4-ounce balls of fresh mozzarella, torn up into little pieces
- a handful of slivered basil (optional)
- freshly grated Parmesan (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes