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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F Heat olive oil in a large skillet until shimmering. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef and saute until pinkness is gone. Drain and discard excess fat. Make a space in the center of the pan and add tomato paste; stir the paste around the open space until it begins to brown, then stir in meat and onions. | 2. Drain tomatoes; pour the juice into a small saucepan over medium-high heat. Boil the juice until syrupy. Process the tomatoes in a blender or with a stick blender until fairly smooth. Add tomatoes and boiled juice to drained beef and onion, along with wine, anchovy paste, basil, oregano, thyme, bay leaves, salt and pepper. Simmer gently, uncovered, 30 minutes, stirring occasionally, until flavors blend. Remove and discard bay leaves, and set sauce aside. | 3. Beat egg lightly. Add ricotta, basil and parmesan cheese and stir well to combine. | 4. Spray a 13x9x3 pan with non-stick cooking spray (13x9x2 will probably boil over!). Spread 1/3 cup of sauce across bottom of pan and top with 3 lasagna noodles. Spread 1/2-3/4 c sauce, 3/4 c ricotta, 1 c mozzarella and 1/4 c parmesan (in that order) across noodles. Repeat this a total of 3 times, using 9 noodles. Place the last 3 noodles on top. Top with remaining sauce, remaining mozzarella and remaining parmesan. Tent loosely with foil and bake in preheated oven 30 minutes. Remove foil and bake another 20-30 minutes, until bubbly and cheese is beginning to brown. Let rest at room temperature at least 15 minutes before cutting and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
tomato	1	can	canned	62.068999999999996	13.7631	3.2384	0.5397
white wine	1/2	cup		-	-	-	-
anchovy paste	1	teaspoon		4841.611	0.0	1077.1224	27.2001
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
bay leaf	2			-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
basil	1	teaspoon	dried	0.4063	0.0468	0.0556	0.0113
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
no boil lasagna noodle	12	lb		4841.611	0.0	1077.1224	27.2001
mozzarella cheese	1	lb	low-moisture shredded	1469.641	123.46799999999999	61.5072	81.0571
parmesan cheese	1	cup	grated	148.0	16.0	16.0	2.0

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