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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute garlic in oil in a large saucepan over medium heat until lightly browned; add sausage and cook 2 to 3 minutes. | 2. Add shallots to pan and saute 1 minute; stir in tomato puree and basil. Bring to a boil; reduce heat and simmer 40 to 45 minutes. Add salt and pepper to taste. | 3. During the 40-45 minutes, combine ricotta mixture, and make Balsamella Sauce. | 4. Combine ricotta, parsley, eggs, sugar, and pepper to taste, stirring until smooth; set aside. | 5. To make Balsamella Sauce: | 6. Melt butter in a sucepan over medium heat; remove from heat and add flour, stirring well. | 7. Add milk and cream to saucepan and beat with a wooden spoon until smooth. | 8. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, until thickened. Reduce heat and simmer 2 to 3 minutes. Stir in salt, pepper, and nutmeg. | 9. Preheat oven to 350 degrees F. | 10. Spoon a small amount of Balsamella Sauce in the bottom of a greased 9x13x2 inch baking dish; top with lasagne noodles to cover. Layer 1/3 each of ricotta mixture, remaining Balsamella Sauce, and fontina cheese. Sprinkle with 1 tablespoon Parmesan cheese and top with 1/4 of tomato sauce. Cover with a layer of noodles. Repeat layers twice. | 11. Top with remaining tomato sauce and Parmesan cheese. | 12. Bake at 350 degrees F for 50 to 55 minutes. Let stand at room temperature 20 minutes before serving. | 13. Note: This makes a VERY full casserole. You may want to place the dish on a foil-lined baking tray to catch any boiled-over sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2 -3		chopped	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
italian sausage	1 1/4	1/4	cooked crumbled sweet	1961.7893	3.6854	80.7962	177.6383
shallot	4		chopped	460.8	107.52	16.0	0.64
tomato	2	cans	pureed	124.1379	27.5262	6.4768	1.0795
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
salt pepper				-	-	-	-
ricotta cheese	30	ounces		1479.8435	25.8547	95.7646	110.3929
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
egg	4			286.0	1.44	25.12	19.02
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
purpose flour	6	tablespoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
salt	1	teaspoon		-	-	-	-
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
no boil lasagna noodle	1	package		-	-	-	-
fontina cheese	2	cups	grated	1026.96	4.092	67.584	82.2096
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0

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