Directions:
- Cook lasagne noodles in boiling salted water until al dente , still firm to the bite.
- Drain and keep them in cold water until ready to use.
- Saute ground beef, onion, and garlic in olive oil until meat is no longer pink.
- Add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
- Preheat oven to 400*F.
- For Bechamel, melt butter, add flour and cook, stirring with a whisk, for one minute.
- Slowly add milk and chicken broth and bring to a boil, still using the whisk.
- Taste and add chicken bouillon cube if needed.
- Add salt.
- For Ricotta filling, beat egg in a bowl and add remaining ingredients, stirring well with a fork.
- IN the following order, layer in a lightly greased 13 X 9 inch baking dish; a little meat sauce, half of the noodles, half of the remaining met sauce, 1/2 cup BEchamel, 1/2 cup Parmesan cheese, half of the mozzarella, teleme, and ricotta filling; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella, teleme, Ricotta filling, the last of the Bechamel and Parmesan cheeses.
- Dot with butter.
- At this point the dish may be covered and refrigerated.
- Bring to room temperature.
- Bake at 400*F, uncovered, for 30 minutes, until bubbly.
- The dish freezes well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.02 Kcal (2131 kJ) | ||
| Calories from fat | 285.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.74g | 49% | |
|---|---|---|---|
| Cholesterol | 134.93mg | 45% | |
| Sodium | 1583.2mg | 66% | |
| Potassium | 842.24mg | 18% | |
| Total Carbs | 21.71g | 7% | |
| Sugars | 8.36g | 33% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 34.56g | 69% | |
| Vitamin C | 29.4mg | 49% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 569.1mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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