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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Make white sauce. Melt butter in sauce pan, add flour and stir well to mix. Add milk/chicken stock (or regular milk) to butter/flour mixture and whisk constantly over medium heat until thickened (about 10 minutes). Turn off heat. | 2. 2. Add salt, pepper, nutmeg, garlic, parsley and herbs to sauce. Cover and set to side. | 3. 3. Preheat oven to 375 or 350 is using cast iron 9x13 baking dish. | 4. 4. In a deep saute pan, add 1 T olive oil, add leeks or shallots and soften, do not brown. When soft, remove from heat and place in a bowl and set to side. Using same pan, add sliced mushrooms and 2 T olive oil on medium heat, cover until juices start to release, remove lid and slightly brown edges. Stir in leeks or shallots. Remove from heat. | 5. 5. Mix ricotta cheese and two cups parmesan cheese and two eggs. Mix well. | 6. Assemble: | 7. Spray non-stick to bottom of pan. Coat bottom with about 1/4 cup white sauce. Layer four noodles to cover bottom, spread 1/2 C sauce, 1/3 mushroom mix, 1/3 of ricotta mix, 1/3 of mozarella and repeat twice more ending with layer of noodles on top. Pour over remaining sauce. Sprinkle asiago cheese all over the top and any remaining mozarella. | 8. Cover with Non-Stick Aluminum foil lightly. Cook on middle rack for 40 minutes, uncover cook for 20 minutes or golden brown and bubbling. Let sit for at least 15 minutes before slicing. 8 Large servings or 12 medium servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
no boil lasagna noodle	12			37.825	0.0	8.415	0.2125
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
butter	1/2	cup		684.0	31.428	21.372	57.6
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt	2	teaspoons		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
herbes de provence	1	tablespoon		37.825	0.0	8.415	0.2125
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
leek	2		sliced	-	-	-	-
baby portabella mushroom	1 1/2	1/2		37.825	0.0	8.415	0.2125
shiitake mushroom	1/2			-	-	-	-
parmesan cheese	2	cups	shredded	592.0	64.0	64.0	8.0
ricotta cheese	8	ounces		394.6249	6.8946	25.5372	29.4381
egg	2			143.0	0.72	12.56	9.51
mozzarella cheese	8	ounces	sliced	734.8188	61.7339	30.7535	40.5284
asiago cheese	1	cup	shredded	37.825	0.0	8.415	0.2125

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