Lasagna - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

Lasagna

Posted: Updated:

Yield: 18 ounces
Portion: 4.5 ounces
Number Portions: 4

Ingredients:
3 ounces Pasta
12 ounces Tomatoes 5x6
4 ounces ricotta
1 oz basil pesto
1 oz garlic
¼ oz arugula

Basil Pesto:

Ingredients:
5 ¼ ounces Blanched Fresh Basil
1 oz Mortared Peeled Garlic
2 ½ ounces Grated Parmesan Cheese
1 ½ ounces Toasted Pine Nuts
10 ounces Extra Virgin Olive Oil

Puree the parmesan cheese, garlic, pine nuts and olive oil all together and then combine basil. DO NOT LET THE BLENDER GET HOT.

Ricotta Cheese:

Ingredients:
1 ½ .5 gal Nonfat Milk
1 .5 gal Buttermilk
1 ½ .5 gal Milk

Combine ingredients in a large pot, and then bring to 180 °F until cheese forms on top, under medium heat. Cook for about 30 to 45 minutes.

For the Lasagna:
1. Slice tomatoes and season with salt, pepper & chopped garlic.
2. In a casserole dish layer pasta, tomatoes, ricotta & pesto.
3. Repeat until desired size at least 3 layers.
4. Bake at 425 F until golden brown and hot, which will take about 20-30 minutes.

Nutritional Information:

Overall Lasagna Dish:

Nutrition Facts
Serving Size: 4.5 oz(128 g)
Servings per Container: 4
___________________________
Amount per Serving:
Calories: 136 Calories from Fat: 53
% Daily Value
Total Fat: 6g 9%
Saturated Fat 1 g 6%
Cholesterol: 22 mg 7%
Sodium: 68 mg 3%
Total Carbohydrates: 16g 5%
Dietary Fiber 2 g 7%
Protein: 5g
___________________________
Vitamin A 15% Vitamin C 33%
Calcium 11% Iron 5%
* Percent Daily Values are based on a 2000
calorie diet.

*Nutrition Descriptors
Low Sodium
High in Vitamin C
Good Source of Vitamin A
Good Source of Calcium
Good Source of Potassium
Good Source of Protein


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