- Calories 220 (Calories from Fat 90);
- Fat 10g (Saturated 1g);
- Cholesterol 30mg;
- Sodium 210mg;
- Potassium 370mg;
- Carbohydrate 30g (Dietary Fiber 3g);
- Protein 6g
- Vitamin A 22%;
- Vitamin C 14%;
- Calcium 2%;
- Iron 12%;
- Folic Acid 22%;
- Magnesium 10%
Makes 8 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 8
Serving size: 1/8 recipe
1 recipe Meaty tomato sauce, prepared through step 3 (do not crumble the meatballs)
12 precooked lasagna noodles (about 8 oz)
2 cups part-skim ricotta cheese
2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese
4 tablespoons grated Parmesan cheese
1. Preheat the oven to 375ーF. Spray a 9 x 13-inch baking pan with nonstick cooking spray.
2. Separate the tomato sauce from the meatballs, transferring the meatballs to a medium bowl. Crumble the meatballs with a wooden spoon or your hands.
3. Spread about 1 cup of the sauce in the prepared pan; arrange a layer of lasagna noodles over the sauce. Evenly scatter 1/3 of the crumbled meatballs on top, and, with a small spoon, dollops of 1/3 of the ricotta. Scatter 1/3 of the spinach over the top, then sprinkle evenly with 1/4 of the mozzarella cheese and dot with another cup of the sauce. Repeat, ending with the remaining lasagna noodles. Top evenly with the remaining meatballs, ricotta, spinach, and tomato sauce; sprinkle with the remaining mozzarella and the Parmesan cheese.
4. Cover with foil and bake until bubbling, about 20 minutes; remove the foil and bake until lightly browned along the edges, 10 minutes more. Let stand about 10 minutes before cutting.
Calories 448
Calories from Fat 125
Total Fat 14g
Saturated Fat 8g
Cholesterol 85mg
Sodium 898mg
Carbohydrate 49g
Dietary Fiber 6g
Sugars 11g
Protein 33g
Ings:
9 pcs lasagna noodles
1 tbsp cooking oil
1/4 lb ground beef
1/4 lb ground pork
1/4 lb smoked or not smoked cooked ham, coarsely chopped
1 small onion, chopped
1 (14 oz) can spaghetti sauce
1 (8 oz) can tomato paste
1/4 cup heavy cream
1/2 cup grated parmesan cheese
Method:
Cook lasagna noodles according to package directions.
Meanwhile, sauté onions in hot oil until transparent. Add meats, stir to break up any lumps, cook until brown
Add spaghetti sauce and tomato paste and let simmer until lasagna noodles are ready.
Preheat oven to 350 degree Fahrenheit.
Stir in cream to simmer sauce, cook 2 minutes more. Pour 1/2 cup of sauce in bottom of baking dish about 11” x 7” x 2”, lay 3 noodles side by side, overlapping strips slightly, spread 1/3 of remaining sauce. Repeat until all noodles and sauce are used up.
Sprinkle top w/ grated cheese, cover with foil and bake in preheated oven for 30 minutes.
Ingredients:
500 g spaghetti
2 tbsp olive oil
2 med or 300 g onions, chopped
2 cloves garlic, crushed
500 g minced beef
2 x 400 g cans tomatoes
2 med or 240 g carrots, sliced
1 stick celery, sliced
1 med or 200 g green capsicum, chopped
1/4 cup or 60 ml tomato paste
1/2 cup or 125 ml dry white wine
1 small beef stock cube
1 cup or 250 g water
Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Add mince, cook stirring, until browned.
Add undrained crushed tomatoes and remaining ingredients, simmer, covered, about 30 minutes or until vegetables are tender and sauce has thickened. Combine sauce w/ hot pasta; mix well.
I have so two version of Spaghetti but this one is my favorite.
Ingredients:
1/4 sliced bacon, cut into 1 inch pieces
1 cloves garlic, minced
1 large onion, finely chopped
1/4 lb. ham, diced
500 g of ground beef
1 can or 6 oz. tomato sauce or spaghetti sauce
1/2 cup beef broth
1 small red bell pepper, finely chopped
1 can Vienna sausage or hotdog, quartered lengthwise
1 lb. spaghetti cooked according to package directions
Grated parmesan cheese
1/4 lb. sliced canned mushroom (optional)
1 can or 10 oz. cream of mushroom soup (optional) but I like to have this coz it’s so yummy for me.
Method:
Sauté the bacon over medium heat. Pour off all but 2 tbsp of drippings. Add garlic and onions and sauté for 1 minute. Add ground beef and ham and continue stir to break up any lumps, cook until brown
Add red bell pepper and sliced Vienna sausage or sliced hotdog, pour tomato sauce or spaghetti sauce and stir to combine all ingredients well. Simmer at low temperature about 10 minutes.
Add cream of mushroom sauce and beef broth. Let simmer for another 20 minutes. Correct the seasonings.
Place cooked spaghetti in a plate. Pour the spaghetti sauce and sprinkle grated cheese.
Serve hot with garlic bread or toast bread and tossed green salad.