My Lasagne Recipe

Name: My Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (No. 2 1/2) can Italian tomatoes; 2 (6 oz.) cans tomato paste (rinse paste cans each 2 times with water); 1 1/2 tsp. oregano; 1 tsp. onion salt; 1 tsp. salt; pepper to taste; 1 c. chopped onion; 2 garlic cloves, chopped; 1/4 c. oil; 2 lb. hamburger; 1 tsp. salt; pepper to taste; 1 lb. lasagne, cooked and drained; 3/4 lb. Ricotta cheese; 1 lb. Mozzarella cheese, sliced; 3/4 c. grated Parmesan

Servings: persons

1 (No. 2 1/2) can Italian tomatoes
2 (6 oz.) cans tomato paste (rinse paste cans each 2 times with water)
1 1/2 tsp. oregano
1 tsp. onion salt
1 tsp. salt
pepper to taste
1 c. chopped onion
2 garlic cloves, chopped
1/4 c. oil
2 lb. hamburger
1 tsp. salt
pepper to taste
1 lb. lasagne, cooked and drained
3/4 lb. Ricotta cheese
1 lb. Mozzarella cheese, sliced
3/4 c. grated Parmesan

1
Combine first 7 ingredients in saucepan.
2
Brown onion and garlic in the oil.
3
Add the hamburger and the salt and pepper; brown and add to sauce.
4
Simmer 2 1/2 hours.
5
Layer in long pan: 1/3 sauce, 1/2 lasagne, 1/2 Ricotta, 1/2 Mozzarella and 1/3 Parmesan.
6
Repeat with sauce and Parmesan on top.
7
Bake at 350u00b0 for 30 to 40 minutes.
8
Let set 15 minutes.

1279

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (No. 2 1/2) can Italian tomatoes, 2 (6 oz.) cans tomato paste (rinse paste cans each 2 times with water), 1 1/2 tsp. oregano, 1 tsp. onion salt, and more.

Yes, My Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Lasagne

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