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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the sauce: | 2. Heat the olive oil in a heavy large saucepan over medium heat. Add onion, carrots and garlic; saute until softened, about 12 minutes. | 3. Add beef and sausages to pan; saute until cooked through, breaking up meat with a spoon, about 5 minutes. | 4. Add the remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Let cool. | 5. Prepare the lasagna: | 6. Preheat oven to 350° F. Cook the pasta in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water. | 7. Combine ricotta and 3/4 cup Parmesan cheese in a medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. | 8. Drain pasta and pat dry. | 9. Spread 1/2 cup sauce over bottom of 13 x 9 inch glass baking dish. | 10. Place 5 noodles over sauce, overlapping to fit. | 11. Spread half of ricotta-spinach mixture evenly over noodles. | 12. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. | 13. Spoon 1 and 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). | 14. Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella cheese and 1 and 1/2 cups sauce. | 15. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. | 16. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) | 17. Cover baking dish with aluminum foil. Bake lasagna for 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving. Serves 8. | 18. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		378.25	0.0	84.15	2.125
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	3/4	cup	chopped peeled	39.36	9.1968	0.8928	0.2304
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
beef	8	ounces	ground lean	265.2	0.0	52.292	6.0973
italian sausage	6	ounces		588.5355	1.1056	24.2388	53.2914
tomato puree	1	can	crushed	312.36	73.8156	13.562999999999999	1.7262
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
golden brown sugar	1	tablespoon		378.25	0.0	84.15	2.125
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
bay leaf	1			-	-	-	-
red pepper	1/2	teaspoon	crushed	0.625	0.1377	0.0292	0.0069
lasagna noodle	15	ounces		378.25	0.0	84.15	2.125
part ricotta cheese	2	containers	part-skim	-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
spinach	1	package	chopped thawed drained squeezed frozen	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
mozzarella cheese	1 1/4		grated	-	-	-	-

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