Aunt Angie's Lasagna

Health score
52%
Aunt Angie's Lasagna
150 min.
12
1655kcal

Suggestions

Ingredients

  • 0.5 tablespoon basil leaves chopped
  •  bay leaves 
  • gallon ground pear tomatoes 
  • cups bread crumbs 
  • cup carrots roughly chopped
  •  eggs beaten
  • 0.5 tablespoon fennel seed 
  • 0.5 tablespoon garlic chopped
  • tablespoon garlic 
  • 1.5 pounds ground beef 
  • pounds ground beef 
  • 0.5 tablespoon ground pepper black
  • tablespoon ground pepper black
  • pound lasagna pasta cooked ( 10 pieces)
  • 32 ounces meat sauce 
  • pounds mozzarella cheese 
  • 0.3 cup parsley leaves chopped
  • pounds ricotta cheese 
  • 0.5 cup romano cheese 
  • 0.5 pound romano cheese grated
  • 0.5 tablespoon salt 
  • tablespoon salt 
  • pounds meatball mix 
  • pounds meatball mix 

Equipment

  • frying pan
  • oven
  • mixing bowl
  • pot
  • baking pan

Directions

  1. For the Meatball
  2. Mix:Preheat oven to 375 degrees F.
  3. In a mixing bowl, combine all ingredients.
  4. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.
  5. For the Meat Sauce:In a stock pot (or large cooking vessel) brown the ground beef.
  6. Add the celery/carrot/onion mix and cook for about 2 minutes.
  7. Add the tomatoes and the seasonings.
  8. Let simmer for 2 hours.
  9. For Aunt Angie's Lasagna:Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce.
  10. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta.
  11. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano.
  12. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.

Nutrition Facts

Calories1655kcal
Protein25.25%
Fat48.35%
Carbs26.4%

Properties

Glycemic Index
38.3
Glycemic Load
27.2
Inflammation Score
-10
Nutrition Score
56.054348033407%

Flavonoids

Cyanidin
6.5mg
Catechin
0.85mg
Epigallocatechin
1.86mg
Epicatechin
11.86mg
Epicatechin 3-gallate
0.06mg
Epigallocatechin 3-gallate
0.54mg
Apigenin
2.69mg
Luteolin
0.03mg
Isorhamnetin
0.95mg
Kaempferol
0.05mg
Myricetin
0.21mg
Quercetin
2.69mg

Nutrients percent of daily need

Calories:1655.44kcal
82.77%
Fat:88.79g
136.6%
Saturated Fat:40.64g
254.01%
Carbohydrates:109.07g
36.36%
Net Carbohydrates:95.8g
34.84%
Sugar:35.75g
39.72%
Cholesterol:413.29mg
137.76%
Sodium:2242.25mg
97.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:104.35g
208.69%
Selenium:127.3µg
181.86%
Vitamin B12:7.94µg
132.29%
Phosphorus:1322.78mg
132.28%
Vitamin B3:22.15mg
110.75%
Zinc:16.07mg
107.12%
Calcium:958.36mg
95.84%
Vitamin B6:1.69mg
84.59%
Vitamin B2:1.23mg
72.37%
Vitamin A:3040.96IU
60.82%
Fiber:13.26g
53.06%
Manganese:1.05mg
52.61%
Iron:9.23mg
51.25%
Potassium:1705.63mg
48.73%
Vitamin K:47.5µg
45.24%
Vitamin B1:0.63mg
42.29%
Magnesium:158.61mg
39.65%
Vitamin B5:3.52mg
35.24%
Copper:0.7mg
34.88%
Folate:116.39µg
29.1%
Vitamin C:17.15mg
20.79%
Vitamin E:2.16mg
14.41%
Vitamin D:1.26µg
8.38%