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Baked Lasagne

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 24 ingredients

  1. 6 oz Can tomato paste oz.)
  2. Cut
  3. 1 Egg
  4. 4 c Grated mozzarella cheese cup)
  5. 3 tb Olive oil
  6. 8 Lasagne noodles (about 6
  7. 1 1/2 ts Dried basil
  8. 1 lg Onion, chopped (to make 1
  9. 1/4 ts Freshly ground pepper Italian sausage
  10. 15 oz Fresh ricotta
  11. 1 lg Red or green bell pepper cheese (finely chopped)
  12. 2 lg Garlic cloves, minced
  13. 1 tb Olive oil
  14. 1 ts Sugar (optional)
  15. 1/2 ts Salt
  16. 1 Bay leaf, broken in half
  17. 1 lb Of lean ground beef, or
  18. 1/4 c Freshly grated mozzarella
  19. 28 oz Italian plum tomatoes
  20. Salt cheese
  21. 1/4 c Freshly grated Parmesan
  22. 1/3 c Water
  23. 1 ts Oregano cheese
  24. 1/4 c Freshly grated Parmesan
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Basil High in vitamin A · High in vitamin K · High in folate · +7

    High in vitamin A · 264 µg per 100 g, 33% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    High in vitamin K · 415 µg per 100 g, 553% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in folate · 68 µg per 100 g, 34% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in copper · 0.4 mg per 100 g, 39% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 1.1 mg per 100 g, 57% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in protein · 3.1 g per 100 g, 55% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 18 mg per 100 g, 23% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of calcium · 177 mg per 100 g, 22% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Source of magnesium · 64 mg per 100 g, 17% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    Source of iron · 3.2 mg per 100 g, 23% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Basil, fresh”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Remove sausage casings and crumble sausage. Brown meat in large pot, stirring occasionally to break up the meat. Drain off fat.
  2. Remove meat and set aside. Heat 3 tablespoons oil in the same pot, add onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender.
  3. Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and bring to boil. Cover and simmer, stirring occasionally, about 2 hours, or until flavors mingle and mixture thickens slightly (there will be about 4 1/2 to 5 cups of sauce).
  4. Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside.
  5. Bring 3 quarts of water to boil in a large pot. Add 1 tablespoon salt, then gradually add lasagne noodles so that water continues to boil. Cook noodles until barely tender, about 5 minutes, stirring once or twice; do not overcook. Drain noodles; rinse in cold water and drain well. Return noodles to pot and toss them gently with 1 tablespoon oil to prevent them sticking.
  6. Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne noodles, cutting one as necessary to completely cover the bottom. Spread evenly with half of ricotta mixture (1 generous cup). Sprinkle evenly with half of mozarella (about 2 cups). Spread with half of the tomato/meat sauce.
  7. Top with remaining 4 noodles, cutting one noodle as above so that the sauce mixture is completely covered. Evenly layer on remaining ingredients in the same order as above. Sprinkle the top of the lasagne evenly with 1/4 cup Parmesan and 1/4 cup mozzarella.
  8. Bake in a preheated oven at 375 for about 45 or 50 minutes or until lasagne is hot in center. Remove from oven; let stand for 15 minutes. Cut in squares and serve on heated plates with garlic bread.

Plating

Cookware for this recipe

  • Large pot
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.