|
Baked Lasagna |
| Yield: 6 servings |
Ingridients:
1 each onion, minced
1 each garlic clove, minced
1 lb ground beef
2 teaspoon shortening
1 each can whole tomatoes
1 each can tomato sauce
1 teaspoon oregano
1/4 teaspoon pepper
1/2 lb lasagna noodles
2 1/2 qt boiling water
1/2 lb sliced mozzarella cheese
1 cup cream cottage cheese
1/2 cup cheddar cheese |
Preparation:
Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. |
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|
|
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| Proximates |
|
|
| Water |
g |
314.64 |
| Energy |
kcal |
660 |
| Protein |
g |
33.59 |
| Total lipid (fat) |
g |
45.91 |
| Ash |
g |
6.06 |
| Carbohydrate, by difference |
g |
30.55 |
| Fiber, total dietary |
g |
4 |
| Minerals |
|
|
| Calcium, Ca |
mg |
436 |
| Iron, Fe |
mg |
6.69 |
| Magnesium, Mg |
mg |
83 |
| Phosphorus, P |
mg |
523 |
| Potassium, K |
mg |
1170 |
| Sodium, Na |
mg |
915 |
| Zinc, Zn |
mg |
5.66 |
| Copper, Cu |
mg |
0.446 |
| Manganese, Mn |
mg |
0.653 |
| Selenium, Se |
mcg |
30.3 |
| Vitamins |
|
|
| Vitamin C |
mg |
21.1 |
| Thiamin |
mg |
0.217 |
| Riboflavin |
mg |
0.484 |
| Niacin |
mg |
6.725 |
| Pantothenic acid |
mg |
1.462 |
| Vitamin B-6 |
mg |
0.67 |
| Folate |
mcg |
46 |
| Vitamin B-12 |
mcg |
2.23 |
| Vitamin A, IU |
IU |
3536 |
| Vitamin E |
mg_ATE |
4.455 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
24.109 |
| Fatty acids, total monounsaturated |
g |
15.539 |
| Fatty acids, total polyunsaturated |
g |
2.259 |
| Cholesterol |
mg |
160 |
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