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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the lasagna noodles according to the package directions. (Of course you can use oven ready lasagna. I prefer the ones you boil first.) | 2. Remove the sausage from the casing and break up. | 3. Add the milk or half and half (This trick makes it easier to break up the sausage and keeps it moist. The other ingredients will blend better with the sausage if it is moist) Cook in a large frying pan until no longer pink. Remove from heat. | 4. Add the fennel and the nutmeg. Stir well. | 5. Add the ricotta cheese, parmesan cheese and eggs. Stir well. | 6. Add the spinach. Stir well. | 7. Now assemble the lasagna (Here is how I do this – first I put some sauce on the bottom of the lasagna pan, put in a layer of noodles, then the filling. Put sauce on the filling to make it easier to spread and then repeat the procedure. On top I sprinkle more parmesan and Italian Seasoning) | 8. Cover with tinfoil and bake at 350 for 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
half	1/2	cup		-	-	-	-
spinach	16	ounces	chopped	104.3261	16.4654	12.9727	1.7690000000000001
ricotta cheese	32	ounces		1578.4997	27.5784	102.1489	117.7525
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
egg	2			143.0	0.72	12.56	9.51
nutmeg	1 1/2	1/2		17.325	1.6266	0.1927	1.1982
fennel	1 1/2	1/2		0.8428	0.1985	0.0337	0.0054
pasta sauce	28	ounces		714.4072	100.8108	34.6884	18.8921
lasagna noodle	1	package		-	-	-	-

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