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Homemade Lasagna

Homemade Lasagna

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

Homemade Lasagna
1/2 lb Ground veal, 8%
11/2 lb Extra lean ground beef
1/4 teaspoon Salt
1/4 teaspoon Black pepper
2 cup Ricotta cheese, part skim
2 each Large eggs
1/2 cup Fresh parmesan cheese, grated
1/2 cup Romano cheese, grated
3 each Fresh basil leaves
3 cup Mozzarella cheese, shredded
16 oz Lasagna noodles, dry
4 each Fresh garlic cloves
3 tablespoon Olive oil
2 each Fresh celery stalk
2 each Fresh yellow onion
12 oz Canned tomato paste, 6 oz
84 oz Canned tomatoes, diced
2 each Whole dried bay leaves
2 tablespoon Sugar

directions:

1. Preheat oven to 350 degrees F.
2. Cook veal and 1/2 pound beef in separate pans; add salt and pepper to each of the meats, proper internal temperature for food safety should be 160 degrees F and set aside.
3. Let them cool and then mix together with the ricotta in a bowl.
4. Add the eggs, 1/4 cup of Parmesan cheese, 1/4 cup of Romano cheese, and fresh basil; keep mixing until well blended and set aside.
5. In a large skillet, heat oil add garlic, celery and onion; cook, stirring until vegetables are soft.
6. Add meat, cook until meat has browned.
7. Stir in tomato paste, diced tomatoes with liquid, dried bay leaves and sugar.
8. Cover and simmer slowly for two hours, stirring occasionally.
9. Prepare the curly lasagna noodles by following package instructions.
10. Grease a 13 X 9 baking dish and line bottom with cooked pasta strips.
11. Place three rounded tablespoons of ricotta mixture with a ladle of COOLED Tomato Meat Sauce.
12. Spread mixture to cover layer of pasta; cover with a second layer of pasta, then sauce.
13. Sprinkle mozzarella, Parmesan and Romano cheeses; cover with another layer of pasta and continue, ending with layer of pasta.
14. Pour remaining sauce on top of last layer and top with additional cheeses (additional cheeses not included in nutritional analysis)
15. Cover with foil and bake for 45 minutes to an hour, or until top begins to brown.
16. Remove from oven; let stand ten minutes before serving.

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Quantity Ingredients  
1/2 lb Ground veal, 8%  
11/2 lb Extra lean ground beef  
1/4 teaspoon Salt  
1/4 teaspoon Black pepper  
2 cup Ricotta cheese, part skim  
2 each Large eggs  
1/2 cup Fresh parmesan cheese, grated  
1/2 cup Romano cheese, grated  
3 each Fresh basil leaves  
3 cup Mozzarella cheese, shredded  
16 oz Lasagna noodles, dry  
4 each Fresh garlic cloves  
3 tablespoon Olive oil  
2 each Fresh celery stalk  
2 each Fresh yellow onion  
12 oz Canned tomato paste, 6 oz  
84 oz Canned tomatoes, diced  
2 each Whole dried bay leaves  
2 tablespoon Sugar  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 580 kcal (29%)
Calories from Fat 324 kcal (0%)
Total Fat 36 g (55%)
Saturated Fat 23 g (115%)
Cholesterol 180 mg (60%)
Sodium 936 mg (39%)
Total Carbohydrates 61 g (20%)
Dietary Fiber 7 g (28%)
Protein 44 g (73%)
Vitamins
Vitamin A 1491 IU (29%)
Vitamin C 17 mg (28%)
Minerals
Calcium 520 mg (10%)
Iron 18 mg (30%)
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