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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 degrees F. | 2. In a large pot on medium heat, saute the diced onion, garlic powder, 1 Tbsp of the salt and 1 tsp of pepper until the onions become translucent. | 3. To the onion mixture, add in the mushrooms, chopped garlic, sugar and Merlot and simmer until the wine reduces and no liquid remains (about 15-20 min.). | 4. In a separate large pan or skillet on medium heat, crumble the ground chuck and sausage and cook until lightly browned. Next, add the meat to the onion mixture and also add the Spaghetti Sauce and simmer another 10-15 minutes. | 5. In another small pot on medium heat, melt the butter until it begins to bubble then whisk in the flour and continue to whisk for 2 minutes. To this flour mixture, add in both the buttermilk and regular milk and continue to whisk until the liquid thickens and will coat the back of a spoon. Add this bechamel sauce to the meat-sauce mixture, reduce the heat to low and cook another 10-15 minutes. | 6. In a large bowl, thoroughly combine the ricotta, goat and cream cheeses, fresh chopped basil, oregano, parsley, remaining salt and pepper, eggs and sun-dried tomatoes. Set aside. | 7. Grease a 13X9 inch baking dish. Cover the bottom of the baking dish with about an inch layer of red sauce, then add enough Lasagna noodles to cover the red sauce, without overlapping them. Next add a layer of the cheese mixture, then a layer of sauce, then a layer of noodles, then a layer of cheese mixture, then a layer of provolone (use half), then half the mozzarella, then the remaining sauce, then remaining noodles, a final layer of provolone and mozzarella and top with the Parmesan. | 8. Bake for 45 minutes or until the top is golden brown. | 9. Finally -- enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
lasagna noodle	12	ounces		302.6	0.0	67.32	1.7
spaghetti sauce	48	ounces		1224.72	207.3859	68.7204	13.7441
yellow onion	1		Diced	-	-	-	-
sun tomato	1/4	cup	sun-dried Chopped	302.6	0.0	67.32	1.7
baby portabella mushroom	1 1/2	1/2	Sliced	302.6	0.0	67.32	1.7
garlic clove	3		Peeled Crushed Chopped	302.6	0.0	67.32	1.7
basil	2	tablespoons	Chopped	1.219	0.1404	0.16699999999999998	0.0339
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
parsley	1	tablespoon	dried	1.368	0.2405	0.1129	0.03
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
kosher salt	2	tablespoons		302.6	0.0	67.32	1.7
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
merlot	1	cup		302.6	0.0	67.32	1.7
parmesan cheese	1	cup	Grated	296.0	32.0	32.0	4.0
cream cheese	8	ounces		669.06	7.938	16.1028	64.8648
ricotta cheese	12	ounces		591.9374	10.3419	38.3058	44.1572
goat cheese	8	ounces		1025.136	4.9216	69.2194	80.7181
mozzarella cheese	16	ounces	Shredded	1469.6377	123.4677	61.5071	81.0569
provolone cheese	16	ounces	Sliced	1592.136	9.707	116.0309	120.7483
egg	2			143.0	0.72	12.56	9.51
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
milk	1	cup		148.84	11.6632	7.686	7.9788
buttermilk	1	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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