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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350º. | 2. Sauté squash, onions, garlic in 2 tbs olive oil. | 3. Drain and chop the artichokes. | 4. Beat the egg in a small bowl. | 5. Reserve ½ cup of the Italian cheese blend. | 6. Combine ½ cup cheese, herbs, salt, and pepper and blend in the egg. | 7. Line a 9x13 pan with aluminum foil. | 8. Melt the 3 tbs butter in a saucepan with olive oil, and stir in flour to make a roux. | 9. Slowly add cream, stirring constantly, and add a dash of ground nutmeg. | 10. Pour ½ cup of the sauce on the bottom of pan, and lay sheets of dry lasagna on top of the sauce. | 11. Layer the sheets with 1/5 of the cheese mixture and 1/5 of the squash mixture. | 12. Repeat until you make five layers, topped by lasagna sheets, then press down slightly on the lasagna. | 13. Pour the rest of the béchamel sauce over the top, making certain it completely covers the top and runs down the sides. | 14. Cover the pan with a tent of aluminum foil and bake the lasagna for 40 minutes in the oven. | 15. Remove the lasagna and sprinkle the rest of the cheese on top of it, then let it rest for 10 minutes. | 16. Cut the lasagna it into serving pieces and place them on plates, garnishing them with the minced parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crookneck yellow squash	2		washed chopped	201.7333	0.0	44.88	1.1333
scallion	2		chopped	64.0	14.68	3.66	0.38
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
extra virgin olive oil	2	tablespoons		201.7333	0.0	44.88	1.1333
artichoke	1	cup	marinated drained chopped	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
philadelphia cream cheese	8	ounces		201.7333	0.0	44.88	1.1333
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
cottage cheese	1/2	cup	drained	102.9	3.549	11.675999999999998	4.515
italian cheese	1 1/2	1/2	blend	-	-	-	-
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
oregano leaf	1	teaspoon		201.7333	0.0	44.88	1.1333
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
bechamel sauce				201.7333	0.0	44.88	1.1333
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
extra virgin olive oil	1	teaspoon		201.7333	0.0	44.88	1.1333
purpose flour	3	tablespoons		201.7333	0.0	44.88	1.1333
half	1 1/2	1/2		-	-	-	-
nutmeg	1	dash		-	-	-	-
no boil lasagna				201.7333	0.0	44.88	1.1333
parsley				2.736	0.4811	0.2257	0.06

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