Eat Recipes |
Baked Lasagna |
| Ingridients: 1 each onion, minced 1 each garlic clove, minced 1 lb ground beef 2 teaspoon shortening 1 each can whole tomatoes 1 each can tomato sauce 1 teaspoon oregano 1/4 teaspoon pepper 1/2 lb lasagna noodles 2 1/2 qt boiling water 1/2 lb sliced mozzarella cheese 1 cup cream cottage cheese 1/2 cup cheddar cheese |
Preparation: Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| Water | g |
314.64 |
| Energy | kcal |
660 |
| Protein | g |
33.59 |
| Total lipid (fat) | g |
45.91 |
| Ash | g |
6.06 |
| Carbohydrate, by difference | g |
30.55 |
| Fiber, total dietary | g |
4 |
| Minerals | ||
| Calcium, Ca | mg |
436 |
| Iron, Fe | mg |
6.69 |
| Magnesium, Mg | mg |
83 |
| Phosphorus, P | mg |
523 |
| Potassium, K | mg |
1170 |
| Sodium, Na | mg |
915 |
| Zinc, Zn | mg |
5.66 |
| Copper, Cu | mg |
0.446 |
| Manganese, Mn | mg |
0.653 |
| Selenium, Se | mcg |
30.3 |
| Vitamins | ||
| Vitamin C | mg |
21.1 |
| Thiamin | mg |
0.217 |
| Riboflavin | mg |
0.484 |
| Niacin | mg |
6.725 |
| Pantothenic acid | mg |
1.462 |
| Vitamin B-6 | mg |
0.67 |
| Folate | mcg |
46 |
| Vitamin B-12 | mcg |
2.23 |
| Vitamin A, IU | IU |
3536 |
| Vitamin E | mg_ATE |
4.455 |
| Lipids | ||
| Fatty acids, total saturated | g |
24.109 |
| Fatty acids, total monounsaturated | g |
15.539 |
| Fatty acids, total polyunsaturated | g |
2.259 |
| Cholesterol | mg |
160 |