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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 375 degrees F. | 2. In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool. | 3. Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling. | 4. For the tomato sauce: | 5. In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. | 6. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. | 7. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		201.7333	0.0	44.88	1.1333
spanish onion	1		chopped	201.7333	0.0	44.88	1.1333
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
summer squash	1		chopped	-	-	-	-
asparagus spear	8		cut	201.7333	0.0	44.88	1.1333
lasagna	1	lb		435.4492	65.3174	32.2051	10.4326
white bean	1 1/2	cups	canned rinsed drained	1083.6	200.7562	68.0797	3.8055
spinach	2	packages	chopped thawed squeezed frozen	-	-	-	-
mozzarella cheese	3	cups	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
extra virgin olive oil	1/4	cup		201.7333	0.0	44.88	1.1333
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	201.7333	0.0	44.88	1.1333
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
tomato	2	cans	crushed	124.1379	27.5262	6.4768	1.0795
bay leaf	2			-	-	-	-
butter	4	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
salt black pepper			ground	201.7333	0.0	44.88	1.1333

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