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El Conquistador: "I’ve made this several times and it’s always good…" Read More
19Ingredients
105Minutes
620Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. sweet Italian sausage
- 1/2 cup onion (; minced)
- 4 cloves garlic (; crushed)
- 28 oz. tomatoes (; crushed)
- 13 oz. tomato sauce
- 1 Tbsp. sugar (; white)
- 1 1/2 tsp. fresh basil leaves (; chopped)
- 1/2 tsp. fennel seeds
- 1 tsp. italian seasoning
- 1/2 Tbsp. salt
- 1/4 tsp. black pepper (; ground)
- 3 Tbsp. fresh parsley (optional; divided)
- 12 lasagna noodles (noodles)
- 16 oz. ricotta cheese
- 4 oz. mushrooms (; sliced)
- 4 eggs
- 1 1/2 lb. mozzarella (; sliced)
- 3 oz. mozzarella (; shredded, optional)
- 3/4 cup Parmesan cheese (; grated)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol235mg78% |
Sodium1790mg75% |
Potassium740mg21% |
Protein46g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars11g |
Vitamin A50% |
Vitamin C30% |
Calcium80% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
El Conquistador 4 years ago
I’ve made this several times and it’s always good. This last time I combined some tips from the “Best darn lasagna on earth” recipe and it was even better. Even when making 50% more meat sauce it wasn’t soupy and had a bolder flavor. In short, dry out the ricotta, mix some pesto and Parmesan in the ricotta, use Italian sausage and ground beef, layer it differently and bake without the cheese topping for 30 minutes, then add cheese and finish baking. Doing that makes this a 6 star recipe!