| • 18 pieces of Barilla collezione Lasagne (ingen förkokning) — there are 28 in a 500-gram box |
| • 1½kg (27 ounces) crushed tomatoes |
| • 1 400g (about 15 ounces) 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 |
| • 1 Tbs dried oregano (approx) |
| • ½ Tbs dried rosemary (approx) |
| • 1 tsp pizza seasoning (approx) |
| • 1 Tbs dried parsley (approx) |
| • 2 Tbs dried basil (approx) |
| • 1 egg |
| • 500g (16 ounces) ricotta |
| • 400g (16 ounces) (approx) grated mozzarella |
| • 400g (16 ounces) (approx) sliced mozzarella roll |
| • 200g (6 ounces) (approx) grated Parmasean |
| • Olive oil |
| • 500g (16 ounces) (approx) crumbles |
| • About ⅔ of a green bell pepper, #1 mandolined |
| 1: Brown the crumbles. | |
| 2: Sauté the 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 300g of grated mozzarella with the egg, the ricotta, and most of the Parmesean. | |
| 5: Heat the oven to 425°F (220°C). | |
| 6: Spread about a fourth of the sauce in the bottom of a 10 × 15 pan. | |
| 7: Add a layer of 6 lasagne planks, then half the 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.