Directions:
- Lightly brown the beef; remove and drain grease.
- Saute onion in olive oil; add tomatoes (I chop them in the blender first), paste, water, wine, parsley, salt, sugar, garlic, pepper and oregano.
- Simmer, uncovered, stirring occasionally, about 30 minutes.
- Try to make the sauce at least one day ahead of time, to give the flavors time to meld.
- Spread about 1 cup sauce in bottom of lasagna pan. Then alternate layers of noodles, sauce, ricotta, monterey jack, and Parmesan, leaving ricotta out of last layer.
- Bake at 350 for 40-50 minutes, or until lightly browned and bubbly.
- Allow to stand for 15 minutes; cut into squares and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.02 Kcal (1813 kJ) | ||
| Calories from fat | 224.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.9g | 38% | |
|---|---|---|---|
| Cholesterol | 85.61mg | 29% | |
| Sodium | 526.09mg | 22% | |
| Potassium | 1107.85mg | 24% | |
| Total Carbs | 23.59g | 8% | |
| Sugars | 11.88g | 48% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 29.32g | 59% | |
| Vitamin C | 21.8mg | 36% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.8mg | 21% | |
| Calcium | 436.9mg | 44% | |
| Amount Per 100 g | |||
| Calories | 133.33 Kcal (558 kJ) | ||
| Calories from fat | 68.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 38% | |
|---|---|---|---|
| Cholesterol | 26.36mg | 29% | |
| Sodium | 161.98mg | 22% | |
| Potassium | 341.1mg | 24% | |
| Total Carbs | 7.26g | 8% | |
| Sugars | 3.66g | 48% | |
| Dietary Fiber | 1.41g | 18% | |
| Protein | 9.03g | 59% | |
| Vitamin C | 6.7mg | 36% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.2mg | 21% | |
| Calcium | 134.5mg | 44% | |
* 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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