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Add a photoServings: 8
Ingredients
- 1 x Minced onion
- 2 x Cloves garlic, chopped
- 2 Tbsp. Vegetable oil
- 1 can (35 ounce) plum tomatoes
- 1 can (12 ounce) tomato paste
- 1/2 c. Minced parsley
- 2 Tbsp. Fresh basil, minced
- 1/4 tsp Oregano Salt, to taste Freshly grnd black pepper, to taste
- 1 tsp Sugar
- 1 lb Muenster cheese, cubed
- 1 1/2 lb Ricotta cheese
- 3 x Large eggs, lightly beaten
- 3/4 lb Lasagna noodles
Directions
- Saute/fry the onion and the garlic in the oil, add in the tomatoes, tomato paste, half the parsley, basil, oregano, salt, pepper and sugar. Simmer covered for 40 min. Mix the cheeses, Large eggs and the remaining parsley in a bowl.
- Put a small amount of the sauce in the bottom of a 13 x 9 pyrex dish . Cover with a layer of uncooked lasagna noodles, then a layer of cheese.
- Repeat once and pour the sauce over the top. If the sauce, as it seeps down, does not come halfway up the side of the lasagna add in a little water.
- Bake in a preheated 325 degree oven for 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 8 servings | |
| Calories 586 | |
| Calories from Fat 283 | 48% |
| Total Fat 31.97g | 40% |
| Saturated Fat 17.44g | 70% |
| Trans Fat 0.09g | |
| Cholesterol 167mg | 56% |
| Sodium 677mg | 28% |
| Potassium 595mg | 17% |
| Total Carbs 43.11g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.4g | 4% |
| Protein 32.17g | 51% |
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