Oven Lasagne


Serves: 16
Total Calories: 636

Ingredients

Tomato Sauce:
6 pounds tomatoes chopped (fresh or canned)
1/3 cup tomato purée
6 carrots large, pared and chopped
2 red onions large, chopped
6 ribs celery chopped
4 garlic large, minced
1/4 cup parsley minced fresh
4 teaspoons Italian herb seasoning, crushed
Grated rind of 1 lemon
Salt and freshly ground pepper to taste
1/4 cup olive oil
1/4 cup butter real
* See note below.
2 pounds lasagna noodles
1 pound mozzarella cheese cubed
1 pound Italian sausage cooked, crumbled
8 eggs hard-cooked and crumbled
8 ounces Parmesan cheese freshly grated
1 pound ricotta cheese
Real butter

Directions:

* Combine tomatoes, tomato purée, carrots, onions, celery, garlic, parsley, herb seasoning, and lemon rind. Simmer for 1 1/2 hours or until thick. Add salt and pepper to taste. Press through a sieve and purée. Just before using, stir in olive oil and butter. Heat oven to 375° F. Cook lasagne noodles according to package instructions. Drain carefully. Line 2 well-greased 9 x 13-inch baking dishes with 2 alternating layers each of lasagne noodles, mozzarella cheese, sausage, crumbled egg, Parmesan cheese, ricotta cheese, and tomato sauce. Dot each with butter and bake for about 30 minutes.

Nutritional Facts:

Serves: 16
Total Calories: 636
Calories from Fat: 243

This Oven Lasagne recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.


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