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  European >> Italian >> Italian

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| 1. Cook lasagna in boiling salted water in a large pot until al dente. Drain. | 2. Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper. | 3. To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside. | 4. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times. | 5. In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	package		-	-	-	-
olive oil	1 1/2	tablespoons		179.01	0.0	0.0	20.25
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
mushroom	3/4	pound	chopped	115.6662	23.0992	7.6204	1.6669999999999998
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
white wine	1/2	cup		-	-	-	-
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
tomato	2		sun-dried chopped	124.1379	27.5262	6.4768	1.0795
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
salt	to taste			-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
purpose flour	1/3	cup		-	-	-	-
heavy whipping cream	3	cups		1224.0	9.863999999999999	10.224	129.888
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
salt	1	pinch		-	-	-	-
spinach	8	cups	rinsed	55.2	8.712	6.864	0.9359999999999999
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

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