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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Preheat oven to 350 degrees F (175 degrees C). | 2. 2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. | 3. 3. In large skillet over medium heat, saute onion in the olive oil until tender. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg. | 4. 4. In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan. | 5. 5. Cover with foil and bake in a preheated oven for 45 to 55 minutes. | ---------------------------------------------------------------------------

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	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
pesto sauce	8	ounces		948.007	22.8837	22.294	85.2753
ricotta cheese	30	ounces		1479.8435	25.8547	95.7646	110.3929
egg	1			71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
mozzarella cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1	cup		296.0	32.0	32.0	4.0

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