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Add a photoServings: 12
Ingredients
- 1 pound lasagna noodles
- 1 pound Ricotta cheese (not cottage cheese)
- 1 pound Mozzarella cheese, sliced
- 1 pound Italian sausage, browned
- 4 Large eggs
- Sauce
- Parmesan cheese
Directions
- (Should be made a day ahead and refrigerated to allow all the flavors to blend.) 1 lg. can tomato paste 1 lg. onion, minced 2 cloves garlic, minced 2 tbsp. basil 2 teaspoon oregano 2 tbsp. parsley 1/4 c. red wine 4 ounce. chicken 4 ounce. veal 4 ounce. pork 4 ounce. lamb 1 pound grnd beef 1 egg Italian flavored bread crumbs Salt and pepper to taste Extra virgin olive oil Parmesan cheese
- Run tomatoes through blender or possibly sieve and place in large Dutch oven. In a frying pan brown onion and garlic in extra virgin olive oil. Add in to tomatoes. Brown pcs of chicken, lamb, veal and pork (can be chops or possibly end pcs) and add in to mix.
- Put tomato paste in same frying pan and "brown" ie. till it loses its shiny color and add in. Stir in spices and wine and 1/4 c. Parmesan cheese. Add in 1 c. water. Bring to a boil and reduce heat. Simmer, adding water as necessary, stirring to keep from sticking, at least 6 hrs. Remove meat after first 3 hrs. Remove from bone and save.
- Combine grnd beef with egg, bread crumbs, salt, pepper and Parmesan to taste. Mix well and form into meatballs no larger than marbles. Brown in skillet and reserve for next day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 468 | |
| Calories from Fat 230 | 49% |
| Total Fat 25.56g | 32% |
| Saturated Fat 11.49g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 541mg | 23% |
| Potassium 282mg | 8% |
| Total Carbs 31.8g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.67g | 1% |
| Protein 26.48g | 42% |
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