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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Begin the meat sauce by whirring the tomatoes in the food processor to a puree of the texture you prefer; set aside. | 2. If you are using un-ground steak, trim the meat of fat and gristle and grind it (we use the food grinder attachment on our KitchenAid). | 3. In a heavy pan or pot, sauté the ground meat until browned, about 15 minutes. | 4. Add the chopped onion, mushrooms, and garlic and sauté until the onion is transparent. | 5. Add salt and pepper to taste, oregano, brown sugar, balsamic, and the tomato puree, and bring to a boil; reduce temperature, cover, and simmer for 30 minutes then uncover and let reduce until thickened, another 15 minutes, then set your meat sauce aside (can be made a day ahead and stored in refrigerator). | 6. Begin the cheese sauce by melting the butter in a saucepan over low heat, then while whisking sprinkle in the flour, salt, white pepper, nutmeg, and cayenne or Tabasco (if using); cook, whisking or stirring, for 1 minute. | 7. Raise temperature to medium-high and gradually add milk, whisking continually, until well-incorporated; bring to a light boil then reduce heat to low and cook while stirring for 1 minute. | 8. Remove sauce from heat, stir in the cheddar and Parmesan until cheeses melt; set aside (can be made a day ahead and stored in refrigerator - microwave cheese sauce for 2 to 3 minutes to make it easier to spread when assembling the lasagna). | 9. Cook the lasagna noodles according to package directions. | 10. Preheat oven to 350 degrees F; lightly oil the bottom of a 11x9-inch baking dish or lasagna pan. | 11. Begin assembling the lasagna (3 layers pasta, two layers of sauce mixtures): cover the bottom of the pan with one layer of 3 cooked lasagna noodles, then spread noodles with half of the meat sauce, then cover meat sauce with half of the cheese sauce. | 12. If using frozen and thawed spinach, press or squeeze as much liquid out of it as possible; sprinkle cheese layer with the chopped fresh basil, then spread the fresh or frozen spinach over. | 13. Top with another layer of 3 pieces cooked pasta, spread with remaining meat sauce, then remaining cheese sauce, and top with the final layer of 3 pieces cooked pasta. | 14. Combine the grated cheddar and Parmesan in a bowl, then sprinkle it over the top of the lasagna. | 15. Bake at 350 degrees F for 45 minutes and the cheeses are bubbly and golden; remove from oven, let stand for 10 minutes, and serve with salad, garlic bread, and balsamic roasted asparagus. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	32 -34	ounces	chopped	0.0	0.0	0.0	0.0
sirloin	1	lb	ground ground	512.2678	0.0	103.7229	7.752000000000001
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
garlic clove	3 -4		crushed	-	-	-	-
salt pepper				-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
brown sugar	1/2	teaspoon		5.7	1.4714	0.0018	0.0
balsamic vinegar	1/4	teaspoon		1.166	0.2256	0.0065	0.0
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
white pepper				-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194
milk	2	cups		297.68	23.3264	15.372	15.9576
cheddar cheese	1	cup	grated	-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
lasagna noodle carb pasta	9	slices	uncooked	-	-	-	-
spinach	8	ounces	thawed drained thawed drained frozen	49.8951	8.845	4.9895	0.6804
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
cheddar cheese	1	cup	grated	-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75

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