Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. In a heavy pan, heat the olive oil over medium heat. Add the onion, garlic, half of the ground meat, and the Italian sausage. Brown for 10 minutes. | 3. Drain the meat mixture, if needed. Add the tomato sauce, brown sugar, 1 tablespoon parsley, and 1/2 teaspoon each of the fennel seed, basil, thyme, oregano, black pepper and salt. Gently stir, cover, and let simmer over low heat for 1 hour. | 4. While the sauce is cooking, prepare the meatballs, ricotta cheese mixture, and lasagna noodles. First, beat 1 egg in a large bowl. Add the oatmeal, 1/2 cup of Parmasan, and the rest of the ground meat, black pepper, fennel seed, basil, thyme, oregano, and salt. Combine well. | 5. Roll the meat into balls that are about 1 inch in diameter. Place them on a sprayed pan and bake for 20 minutes, turning the meatballs over halfway through the cooking time. | 6. Put the ricotta cheese in another bowl. Add the other egg, nutmeg, and rest of parsley. Combine well and set aside. | 7. Now just soak the lasagna noodles in a large pan filled with very hot water for at least 15 minutes. | 8. Once the sauce is cooked, construct the lasagna in a deep 9x3-inch pan. First, spread 2 cups of the sauce on the bottom of the pan. Lay 6 noodles down. Spread half of the ricotta over the noodles, then sprinkle that with 1/3 of the mozzeralla and parmasan. Top that with half of the pepperoni. | 9. Make another layer in the same way, starting with 2 cups of sauce. After that, lay down the rest of the lasagna noodles on top. | 10. Mix in the cooked meatballs with the rest of the sauce, and spread on top of the lasagna. Top with rest of cheese. | 11. Cover with foil, and bake at 350F for 25 minutes. Remove the foil, then bake for 25 minutes. Remove, then let cool for at least 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
beef	2		ground divided lean	1060.8024	0.0	209.1685	24.3894
hot italian sausage	1	lb	sliced	403.4676	0.0	89.7602	2.2667
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	4		crushed	403.4676	0.0	89.7602	2.2667
tomato sauce	3	cans		-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
fennel seed	1	teaspoon	divided	6.9	1.0458	0.316	0.2974
basil	1	teaspoon	divided	0.2032	0.0234	0.0278	0.0057
thyme	1	teaspoon	divided dried	0.8079999999999999	0.1956	0.0445	0.0134
oregano	1	teaspoon	divided	2.65	0.6892	0.09	0.0428
salt	2	teaspoons	divided	-	-	-	-
black pepper	1	teaspoon	divided	5.773	1.4708	0.239	0.075
parsley	2	tablespoons	divided dried	2.736	0.4811	0.2257	0.06
egg	2			143.0	0.72	12.56	9.51
oatmeal	1/2	cup		106.4	21.8512	3.1639999999999997	1.3524
parmesan cheese	1 1/2	cups	shredded	444.0	48.0	48.0	6.0
ricotta cheese	32	ounces		1578.4997	27.5784	102.1489	117.7525
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
mozzarella cheese	8 -16	ounces	shredded	0.0	0.0	0.0	0.0
pepperoni	2/3	lb	chopped	1523.2035	3.5662	58.1779	139.8688
lasagna noodle	18			403.4676	0.0	89.7602	2.2667

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