Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauce: | 2. In a large heavy bottomed pot, heat the olive oil, add the beef, pork, veal and sausage (without casing) and cook until browned. | 3. Add garlic and oregano and cook until fragrant. | 4. Stir in the tomato paste and cook until the meat is coated. | 5. Add tomatoes with their juices and the tomato puree, season with salt and pepper and bring to a boil. | 6. Simmer over moderate heat, stirring occasionally, until thickened about 1 1/2 hours. | 7. Ricotta: | 8. In large bowl, combine the ricotta with the parsley, basil, 1 cup of the Parmesan, 1 pound of the shredded mozzarella and beaten eggs. Season with salt and pepper. | 9. Noodles: | 10. The instructions suggested cooking the dry, curly-ridged lasagna noodles 3 minutes in abundant salted water, drained, rinsed -- I say use fresh, no-cook or even the curly edged pasta, and forget about the pre-cooking. I guarantee the sauce will cook the noodles after 45 minutes of cooking time. This also makes life much easier. | 11. Lasagna Time: | 12. Preheat the oven to 375°F Spread 1.5 cup of the sauce in the bottom of a baking dish. Line the dish with overlapping noodles. | 13. Spread 1/3 of the ricotta mixture over the noodles, sprinkle with a little Parmesan and shredded mozzarella then top with 1 1/2 cups of the sauce and another layer of noodles. | 14. Repeat the layering 2 more times. Top with noodles and cover with 1 1/2 cups of sauce (may want to use extra if using uncooked noodles to ensure the noodles are covered and cook evenly. Sprinkle remaining mozzarella and Parmesan over the lasagna. | 15. Cover Lasagna with foil and bake for about 20 minutes. | 16. Uncover then cook for 30-45 minutes more or until the top is golden and crisp around the edges and the filling is bubbling. | 17. Let the lasagna rest for 20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		403.4676	0.0	89.7602	2.2667
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
hot italian sausage	1	lb		403.4676	0.0	89.7602	2.2667
garlic	4	teaspoons	minced	16.688	3.7027	0.7123	0.055999999999999994
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
tomato	1	can	canned diced chopped	62.068999999999996	13.7631	3.2384	0.5397
tomato puree	2	cans		624.72	147.6312	27.125999999999998	3.4524
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
ricotta	3	lbs		2367.755	41.3677	153.2237	176.6291
flat leaf parsley	1/4	cup	chopped	403.4676	0.0	89.7602	2.2667
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
mozzarella cheese	1 1/2	1/2	shredded	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
lasagna noodle	1	lb		403.4676	0.0	89.7602	2.2667

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