Lasagne, Mock Lcethnic- italian, pasta 3/4 lb ground beef (17%) 1/2 lb ground pork 2 link sausage 1 lbs ricotta cheese 1/2 lb mozzarella 3 large eggs 1 cup crushed pork rinds 1 1/2 cup lc tomato sauce Parmesan cheese salt & pepper garlic, parsely Mix beef, pork, pork rinds and 3 eggs. add garlic, salt & pepper. Separate half the mixture and press in bottom and sides of lasagne pan. Bake at 400 about ten minutes. Fry up the rest with the sausage (remove casing) while breaking it up into bits with spatula. Mix the ricotta with the other two eggs, and parsely. Chop the mozzarella in chunks, or you can get the shredded. Now layer all ingredients in two layers of each. Ricotta, meat, sauce, then mozzarella. You should get two layers depending on the size of your pan. Top with Parmesan. Bake about 1 1/2 hours at 350. let cool at least 1/2 hour, the longer it cools, the easier to cut. Even better after refrigerated and heated up. This was for a huge pan, mine is about 20' X 12' X 4'. You can cut the recipe in half if you wanna make a smaller pan. (Already 1/2'ed) %cal as carb:prot:fat=6:38:56; NYC Nutrition Analysis (entire recipe): water=1239 g; calories=4609; protein=422.7 g; total fat=289.3 g; carbohydrate=59.22 g; dietary fiber=5.15 g; ash=43.48 g; calcium=3157 mg; phosphorus=3695 mg; iron=21.43 mg; sodium=9299 mg; potassium=4617 mg; magnesium=368.3 mg; zinc=44.28 mg; copper=1.66 mg; manganese=1.17 mg; vitamin A=8430 IU; vitamin E=10.16 mg ATE; thiamin=2.92 mg; riboflavin=4.91 mg; niacin=38.55 mg; pantothenic acid=8.06 mg; vitamin B6=3.17 mg; folate=234.5 ug; vitamin B12=16.54 ug; vitamin C=52.03 mg; saturated fat=125.9 g; monounsaturated fat=117.8 g; polyunsaturated fat=22.54 g; cholesterol=1642 mg; selenium=393.2 ug; refuse=0.87%; %cal as carb:prot:fat=5:37:57; WW Pts=115.26; (incomplete analysis) |
