7 Pounds Of Love Lasagna

1. Spread 1 cup of the sauce/hamburger on the bottom of your 9 x13 pan.

2. Lay 3 noodles on top of the sauce.

3. With a teaspoon, place 12 dollops of ricotta cheese on the noodles (be generous!).

4. Spread 1/4th of the shredded cheese all over.

5. Spread 1 1/2 cups sauce all over (especially in corners).

6. Repeat for all layers EXCEPT the top layer.

7. The top layer is done in reverse - put your sauce first, then shredded cheese, then ricotta cheese.

8. Finish with a good spread of Parmesan cheese all over the top.

9. Bake in a 350 degree oven, covered with foil, for about 45 minutes or until bubbly.

10. Remove foil and finish baking for about 15 min more.

11. Will make 12 good size squares.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	113.2333 g
Protein	234.9141 g
Carbohydrates	7.5492 g
Energy	1984.1612 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5527 g
Water	733.3323 g
Aspartic acid	20.5426 g
Calcium, Ca	1178.0002 mg
Carotene, beta	149.85 g
Niacin	41.3343 mg
Hydroxyproline	0.9701 g
Vitamin A, RAE	419.0834 g
Arginine	14.3236 g
Riboflavin	2.5053 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0181 g
Fatty acids, total saturated 20:1	0.0544 g
Glutamic acid	41.686 g
Sodium, Na	3055.0517 mg
Fatty acids, total saturated 16:1 undifferentiated	3.7377 g
Total lipid (fat)	113.2333 g
Manganese, Mn	0.1361 mg
Proline	12.1405 g
Fatty acids, total saturated 16:0	31.89 g
Fatty acids, total saturated 8:0	0.5002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.2123 g
Choline, total	679.4531 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1904 g
Fatty acids, total polyunsaturated 18:1 t	2.6837 g
Sugars, total	1.0125 g
Serine	9.7934 g
Fatty acids, total saturated 10:0	1.217 g
Fatty acids, total saturated 18:0	14.2757 g
Fatty acids, total saturated 20:4 undifferentiated	0.3808 g
Vitamin B-6	4.1986 mg
Selenium, Se	262.3764 g
Ash	20.1398 g
Vitamin D	78.7917 IU
Fatty acids, total saturated 18:1 undifferentiated	39.0139 g
Pantothenic acid	10.2559 mg
Phenylalanine	9.6722 g
Copper, Cu	0.7882 mg
Betaine	157.7604 mg
Thiamin	0.784 mg
Retinol	406.9334 g
Methionine	6.7677 g
Iron, Fe	21.8438 mg
Carbohydrate, by difference	7.5492 g
Phosphorus, P	2615.1458 mg
Folate, total	100.1001 g
Fatty acids, total saturated 4:0	1.3324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0091 g
Alanine	12.3745 g
Cholesterol	750.2764 mg
Valine	12.0091 g
Fatty acids, total saturated 18:2 undifferentiated	3.4881 g
Glycine	9.354 g
Fatty acids, total saturated 14:0	8.2258 g
Zinc, Zn	76.016 mg
Isoleucine	10.6628 g
Fatty acids, total saturated 12:0	0.9943 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	1.9312 g
Fatty acids, total polyunsaturated	4.4307 g
Fatty acids, total saturated 14:1	0.3536 g
Fatty acids, total polyunsaturated 17:1	0.5621 g
Leucine	19.7436 g
Vitamin A, IU	1523.4918 IU
Folate, DFE	100.1001 g
Tryptophan	2.8259 g
Fatty acids, total polyunsaturated 18:1 c	22.9297 g
Fatty acids, total saturated 6:0	0.731 g
Tyrosine	9.4133 g
Vitamin B-12	30.6679 g
Vitamin K (phylloquinone)	18.46 g
Fatty acids, total saturated	61.1968 g
Histidine	7.8545 g
Fatty acids, total monounsaturated	44.4011 g
Threonine	10.2664 g
Folate, food	100.1001 g
Fatty acids, total polyunsaturated 17:0	0.6891 g
Vitamin D (D2 + D3)	1.9192 g
Fatty acids, total polyunsaturated 24:0	0.0725 g
Vitamin D3 (cholecalciferol)	1.9192 g
Vitamin E (alpha-tocopherol)	2.1382 mg
Fatty acids, total trans	2.6837 g
Fatty acids, total trans-monoenoic	2.6837 g
Magnesium, Mg	246.0421 mg
Lysine	20.9861 g
Potassium, K	3864.0076 mg
Cystine	2.2567 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ricotta cheese	1 carton	0	0	0
Parmesan cheese	0	0	0	0
Cheese	1.5 1/2	714.825	4.7385	58.1985
lasagna noodle	12	0	0	0
marinara sauce	0	0	0	0
chuck	2 lbs	1269.3362	2.8107	55.0348