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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Tomato Sauce. | 2. Puree the tomatoes and onion in the food processor (you may have to do this in two batches) then pour the mixture into a medium saucepan. Add the stock cubes, thyme, oregano, and bay leaves and simmer on low heat for 20 minutes. Add the basil and parsley and simmer for another five minutes. Add salt and pepper to taste and remove from heat. | 3. For the Spinach Filling. | 4. Mix the ricotta, parmesan, and basil together in a large mixing bowl. Add salt and pepper, tasting as necessary to ensure it’s seasoned to your liking. Add the eggs and mix well. Add the chopped spinach and mix well (you may need to mix it with your hands). | 5. For the Lasagne. | 6. Ladle some of the tomato sauce into an 8” x 11-1/2” x 2” pan. Use just enough to cover the bottom of the pan. This prevents the lasagne from sticking. Place a layer of noodles on top of the sauce, trimming the ends of the noodles to fit the pan (if necessary). Cover the noodles with one-half of the spinach mixture. Sprinkle with grated mozzarella and cover with 1/3 of the remaining sauce. Add another layer of noodles, the rest of the spinach filling, more mozzarella, and half of the remaining sauce. Add a final layer noodles, the rest of the sauce, and sprinkle with mozzarella. | 7. Bake at 350 degrees for approximately 30 minutes or until the sauce is bubbly. | 8. Let it set for 15 to 20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	2	lbs		806.9352	0.0	179.5204	4.5333
onion	1		peeled cut	44.0	10.274000000000001	1.21	0.11
vegetable bouillon cube	2			806.9352	0.0	179.5204	4.5333
garlic clove	3		pressed	806.9352	0.0	179.5204	4.5333
thyme	1 1/2	1/2	dried	1.212	0.2934	0.0667	0.0202
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
bay leaf	3			-	-	-	-
basil	1/4 - 1/3	cup	chopped	0.0	0.0	0.0	0.0
italian parsley	1/4	cup	chopped	806.9352	0.0	179.5204	4.5333
salt pepper			ground	806.9352	0.0	179.5204	4.5333
ricotta	10	ounces		493.2812	8.6182	31.9215	36.7976
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
basil	1/2	cup	chopped	0.0	0.0	0.0	0.0
salt pepper			ground	806.9352	0.0	179.5204	4.5333
egg	2			143.0	0.72	12.56	9.51
spinach	1/2		chopped	3.45	0.5445	0.429	0.0585
lasagna noodle			cooked imported	806.9352	0.0	179.5204	4.5333
mozzarella cheese			grated	-	-	-	-

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