Lasagna, a flat pasta rich with tomato sauce made its debut in Naples during the Middle Ages. It evolved into the traditional dish we all love over many centuries.
And Granddaughter Kate surely must have some Italian??….. one of her favourite meals. And below her first lasagna “made”.
Lasagna
Ingredients
Hamburger/Tomato Mixture
- 2 lb (908 grams) lean hamburger - cooked down with onion, 1 lb. 7 oz ( 652.039 grams) 0 CHO
- 1 – (680 ml) can of Hunt’s Tomato Sauce 5 CHO/ 125 ml or 1/2 cup 27.2 CHO
- ½ cup red onion diced (60 grams) 5 CHO
- 1 tsp. salt 1/2 tsp in hamburger, the other half in tomato mixture 0 CHO
- ½ tsp. pepper 1/4 tsp. in hamburger, the other quarter in tomato mixture0 CHO
- ½ TBSP dry oregano 0 CHO
- ½ TBSP dry basil 0 CHO
- ½ TBSP dry parsley 0 CHO
- ¼ tsp. minced garlic 0 CHO
TOTAL WEIGHT 1400 GRAMS, DIVIDE INTO TWO DISHES, 700 GRAMS EACH, SET ASIDE
- TOTAL CHO PER LASAGNA 16.1 CHO
Cheese Mixture
- 1 – (500 gr) container 2 cups 2% cottage cheese (6 CHO/125 gr/½ cup)24 CHO
- 1 cup (85 grams) grated parmesan cheese 0 CHO
- 1 egg 0 CHO
TOTAL WEIGHT 600 GRAMS, DIVIDE IN TO TWO DISHES, 300 GRAMS EACH AND SET ASIDE
- TOTAL CHO PER LASAGNA 12 CHO
12 SHEETS OVEN READY PRIMO LASAGNA NOODLES, BROKEN DOWN BY ¼ TO FIT PAN, TOTAL 6 PARTIAL (108 GRAMS) DRY PASTA IN EACH SMALLER DISH
TOTAL CHO IN EACH LASAGNA 76 CHO
Topping
- 4 CUPS (300 GRAMS) GRATED CRACKER BARREL MOZZARELLA CHEESE, 2 CUPS (150 GRAMS) ON EACH LASAGNA 0 CHO
TOTAL CHO FOR EACH LASAGNA 104.1 CHO
- TOTAL WEIGHT BEFORE COOKED EACH LASAGNA 1180 GRAMS
- TOTAL WEIGHT AFTER COOKED 1158 GRAMS
- 104.1 CHO DIVIDED BY 1158 GRAMS = .0898 CHO/GRAM
Instructions
Method
- Scramble fry hamburger with diced onion. Add ½ tsp. salt and ¼ tsp. pepper. Strain any fat from hamburger once cooked.
Hamburger/Tomato Mixture.
- Add all ingredients to a sauce pan and warm, stirring well to incorporate and divide equally according to weight as per above.
Cheese Mixture
- Add cottage cheese, parmesan cheese and egg to a dish, stir well to incorporate and divide equally according to weight as per above.
Assembly
- Pre Heat oven to 350
- To ensure exact CHO counts per lasagna, divide and weigh as per above.
From each Hamburger/Tomato mixture, spread a scant ¼ cup on bottom of pan. No need to pre cook oven ready lasagna sheets, so break off ¼ tip so they fit in the pan. Weigh total pasta sheets per lasagna, 108 grams each. Place 3 sheets on top of meat mixture.
Top lasagna sheets with ½ cup cottage cheese mixture from each respective bowl; and spread evenly. Next scoop 1 cup to hamburger/tomato mixture from each respective bowl and spread evenly over cottage cheese.
Next place remaining 3 lasagna sheets over hamburger/tomato mixture, top with remaining cottage cheese mixture, spreading evenly. Add remaining hamburger/tomato mixture, spreading evenly.
Top each lasagna with 150 grams or 2 cups of grated mozzarella cheese. Cover with tin foil or use a tin foil pan with lid.
Bake for 40 minutes, remove cover and broil for 5 – 7 minutes until golden. Let rest 10 minutes before serving.
If freezing, reduce initial baking time to 25 minutes. Let cool and then freeze.
Defrost completely before re heating.
Bake 20 minutes at 350, and broil 5 – 7 minutes.
Let rest 10 minutes before serving.
