Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven at 350°F. | 2. Saute finely chopped onion in 2 Tbl. olive oil. | 3. Add shredded zucchinis into pan and saute until soft. | 4. Salt and pepper lightly. | 5. Add 1 cup of stock to vegetables. | 6. Set aside 4 oz. of mozzarella. | 7. Mix ricotta cheese, 8 oz. of mozzarella and eggs in a separate bowl. | 8. Fold 1/4 cup of basil pesto in ricotta mixture. | 9. Heat marina sauce in sauce pan. | 10. Add 1 cup of stock, and turn off heat. | 11. Cover bottom of 9x13 pan with tomato sauce. | 12. Place first layer of uncooked lasagna noodles on bottom of pan. | 13. Cover with thin layer of sauce. | 14. Layer one third of the cheese mixture, followed by one third of vegetable mixture. | 15. Save about 1/3 cup of ricotta mixture to dollop on top layer. | 16. Continue until last layer of noodles is placed. | 17. Cover with sauce and any remaining liquid. | 18. Dollop with remaining ricotta. | 19. Bake for 45 minutes. | 20. Add mozzarella and parmesan for top, and bake for 15 - 20 more minutes or until cheese is golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
marinara sauce	3	cups		-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1			-	-	-	-
yellow zucchini	2			0.0	0.0	0.0	0.0
green zucchini	2			0.0	0.0	0.0	0.0
mozzarella cheese	12	ounces		1102.2283	92.6008	46.1303	60.7927
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
egg	2			143.0	0.72	12.56	9.51
basil pesto	1/4	cup		-	-	-	-
lasagna noodle	8 -10	ounces		0.0	0.0	0.0	0.0
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0

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