Main courses · Pasta & rice
Beef Lasagna
To freeze, let all ingredients cool to room temperature before assembling. Wrap unbaked lasagna tightly in cling wrap and freeze. Thaw overnight in refrigerator. Cover with foil and bake as per recipe.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 25 min
- Active
- 25 min
- Cook
- 125 min
- Total
- 125 min
- Yield
- 12 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- extra virgin olive oil
- extra virgin olive oil
- Parmesan cheese
- 4 oz
- Asiago cheese
- 3 oz
- Italian seasoning
- 1 tsp
- mozzarella (low-moisture)
- 6 oz
- ricotta cheese
- 15 oz
- large eggs
- 2
- Italian seasoning
- 1 tsp
- yellow onions
- 7 oz
- garlic
- 2 cloves
- tomato paste
- 0.5 oz
- extra virgin olive oil
- 0.5 oz
- dark brown sugar
- 1 tbsp
- Italian seasoning
- 1 tsp
- salt
- 1 tsp
- ground black pepper
- 0.3 tsp
- dried red chili flakes
- 0.3 tsp
- canned crushed tomatoes
- 1.8 lb
- ground beef
- 1.3 lb
- oven-ready lasagna sheets
- 15
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 27 g
- Energy
- 1,899.5 kJ
- Calories
- 454 kcal
- Fat
- 22 g
- Fibre
- 3 g
- Carbohydrates
- 37 g
Cooking instructions are available on the original Cookidoo® page.
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