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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to the boil. | 2. Add the noodles and cook according to package directions. | 3. Drain well. | 4. When cool enough to handle, separate the noodles. | 5. Note: I much prefer to use fresh pasta sheets. | 6. In a large skillet, heat the olive oil over medium heat. | 7. When hot, add the onion and garlic; saute 2 minutes. | 8. Then add ground veal and beef; saute until almost cooked through. | 9. Drain well and put back on the stove. | 10. Add the oregano, rosemary, about 1/2 teaspoon salt and 1/4 teaspoon pepper. | 11. Saute until the meat is cooked through. | 12. Remove from the heat and set aside. | 13. In a bowl, stir together the ricotta, parsley, half-and-half, 1/4 teaspoon salt and pepper; set aside. | 14. In a separate bowl, combine the mozzarella and fontina; set aside. | 15. You will need a large casserole dish for this recipe. | 16. A deep (at least 2 inches) 9-by-13-inch pan will work. | 17. Spread a thin layer of the marinara in the bottom. | 18. Put down a layer of noodles, overlapping slightly. | 19. Cover with half of the meat, half of the cheese mixture and about 1/2 cup marinara. | 20. Place another layer of pasta on top and repeat with the remaining meat and cheese. | 21. Spread all of the ricotta mixture on top. | 22. Add a final layer of pasta and spread the remaining marinara on top. | 23. Sprinkle top with the Parmigiano and Romano. | 24. Place dish on a baking sheet. | 25. Bake on center oven rack in a preheated 375-degree oven until golden on top and heated through in the center, about 25 to 35 minutes. | 26. Let cool 10 minutes before cutting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	12	ounces		302.6	0.0	67.32	1.7
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1 1/2	1/2	minced	96.0	22.416	2.64	0.24
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
veal	1 1/4		ground	759.3351	7.9334	122.9669	26.2367
beef	1 1/4		ground	1122.6425	0.0	110.1097	72.178
oregano	2	teaspoons	crushed dried	5.3	1.3784	0.18	0.0856
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
salt	3/4	teaspoon	divided	-	-	-	-
black pepper	1/2	teaspoon	divided	2.8865	0.7354	0.1195	0.0375
ricotta cheese	1 1/2	cups		647.28	11.3088	41.8872	48.2856
parsley	1 1/2	1/2	chopped	2.052	0.3608	0.1693	0.045
half	1/2	cup		-	-	-	-
mozzarella cheese	1		grated	-	-	-	-
fontina cheese	1	lb	grated	1764.5079999999998	7.0308	116.1219	141.2514
marinara sauce	2	cups	bottled	-	-	-	-
parmigiano reggiano cheese	1	cup	grated	302.6	0.0	67.32	1.7
romano cheese	1	cup	grated	-	-	-	-

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