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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coat a 13x9 pan with nonstick cooking spray. | 2. Oven 350. | 3. Combine ricotta, 2 c feta, 1/2 c fontina and eggs, set aside. | 4. Combine sauce, artichoke hearts, olives, peppers, and wine. | 5. In the pan layer one-third sauce mixture, 3 noodles, 1/2 ricotta mixture. | 6. Repeat layers. | 7. Top with 3 noodles the remaining sauce and remaining feta and fontina. | 8. Bake uncovered 45 minutes. | 9. Let stand 10 minutes befor cutting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
feta cheese	12	ounces	crumbled divided	898.128	13.9142	48.3424	72.3946
fontina cheese	3/4	cup	shredded divided	385.11	1.5345	25.344	30.8286
egg	2		beaten	143.0	0.72	12.56	9.51
spaghetti sauce meat	1	jar		-	-	-	-
artichoke heart	1	can	drained chopped	-	-	-	-
olive	1/2	cup	sliced ripe	-	-	-	-
red pepper	2		roasted chopped	2.5	0.5506	0.1169	0.0275
red wine	2	tablespoons		-	-	-	-
lasagna noodle	9		precooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.