Lasagne

Ingredients

• 18 pieces of Barilla collezione Lasagne (ingen förkokning). (There are 28 in a 500-gram box.)
• 1½ kg Crushed Tomatoes
• 1 400 g can Pizza Sauce (e.g., Mutti)
• Generous squeeze of tomato paste from a tube, maybe a foot's worth
• About a half cup of diced yellow pepper
• About a half cup of diced onion
• About a half cup of shredded carrots
• 4 cloves garlic, pressed
• Dried oregano (about 1 Tbs)
• Dried rosemary (about ½ Tbs)
• Pizza seasoning (about 1 tsp)
• Dried parsley (about 1 Tbs)
• Dried basil (about 2 Tbs)
• 1 egg
• 500 g ricotta
• About 400 g grated mozzarella
• About 400 g sliced mozzarella roll
• About 200 g grated Parmesean
• Olive oil
• About 500 g crumbles
• About ⅔ of a green bell pepper, #1 mandolined

Preparation

1. Brown the crumbles.
2. Saute onion, yellow pepper, carrots, and eventually garlic in oil.
3. Add the tomatoes, paste, spices, and crumbles to the onion mix.
4. In a separate bowl, mix about 300 g of grated mozarella with the ricotta and most of the Parmesean and the egg.
5. Heat oven to 220 C.
6. Spread about a fourth of the sauce in the bottom of a 10 by 15 pan.
7. Add a layer of 6 lasagne planks, then about 20 sliced mozarella medallions, then a layer of the thinly sliced green pepper, then about a third of the egg/cheese mix, and a fourth of the sauce.
8. Repeat.
9. Add the last six lasagne planks, the last of the egg/cheese, and the last of the sauce.
10. Sprinkle with remaining shredded mozarella and Parmesean.
11. Cover with foil.
12. Bake 40 minutes.
13. Remove the foil and bake another 10 minutes.

This comes to right at 6800 calories. 1/12 of that is 567 calories. 1/16 is 425 calories.