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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside. | 2. FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes. | 3. FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side). | 4. Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling). Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again), remaining cheese sauce, and 1/2 cup fontina. | 5. Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino. | 6. Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees. | 7. Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecorino romano cheese	4	ounces	grated	100.8667	0.0	22.44	0.5667
cottage cheese	8	ounces		221.48	7.6388	25.1312	9.718
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
red pepper flake	1/2	teaspoon		100.8667	0.0	22.44	0.5667
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
salt	1/2	teaspoon		-	-	-	-
clove	4		minced	23.016	5.5045	0.5015	1.092
anchovy fillet	8		rinsed minced	100.8667	0.0	22.44	0.5667
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
pecorino romano cheese	1	ounce	grated	100.8667	0.0	22.44	0.5667
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
lasagna noodle	14		curly-edged	100.8667	0.0	22.44	0.5667
fontina cheese	8	ounces	shredded	882.252	3.5154	58.0608	70.6255
cornstarch	1/8	teaspoon		10.16	2.4339	0.0069	0.0013
pecorino romano cheese	1/4	cup	grated	100.8667	0.0	22.44	0.5667

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