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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Begin by making the red sauce as it needs time to simmer and reduce. | 2. In large heavy bottom sauce pan over medium/ high heat Sauté in olive oil half the onion add salt and pepper to taste. | 3. Once onion is slightly browned add in the 5 cloves of crushed garlic, Sauté for a couple minutes. | 4. Add the entire can of tomato paste and sauté carefully & stir continuously (it burns easily) until cooked about 2-3 minutes. | 5. Next Stir in The 2 jars of Passata and 1 can of crushed tomatoes, re- season with salt and pepper. | 6. Add wine to thin sauce to a light chunk style sauce. Stirring Sauce occasionally as it will reduce and become thicker re-season with additional salt if any is required,Lower heat to simmer. Stir occasionally. | 7. Stir in 1-3 tablespoons of Italian dry herb seasoning to taste. | 8. Chop 10 basil leaves into strips reserving half for ricotta mixture and gently half into sauce. | 9. In separate pan begin to sauté sausage. | 10. Add a slight bit of olive oil, allow to heat then add sausages with casings removed Brown until cooked completely. | 11. With a slotted spoon remove sausage to a plate lined with a paper towel to drain. Reserving sausage drippings in pan. | 12. Add remaining onion to sausage oil and sauté onion until slightly caramelized. Salt and Pepper. | 13. Chop garlic and mince into a paste the remaining cloves and stir until cooked. | 14. Combine the onion oil mixture into the tomato sauce. This will add a thickness to your sauce. | 15. Simmer for at least 30 minutes | 16. While Red Sauce is reducing in other heavy bottom pan begin to work on fillings and White Sauce. | 17. Add butter & flour, Cook over low/med heat for about 3 minutes. | 18. Add entire pint of cream. | 19. Allow to slowly come to simmer. | 20. Grate in 2 teaspoons of fresh nutmeg. | 21. Add half of the milk reserve the remainder of milk Simmer for 5 minutes( DO NOT BOIL). | 22. White Sauce should be able to coat the back of spoon if sauce is too thick like a paste or glue add remainder of milk slowly little by little until texture is more sauce like smooth slightly thick. | 23. Remove from burner and let stand. | 24. Prepare Ricotta Mixture:. | 25. In a large glass or plastic bowl take reserved fresh basil and combine with 1 entire large jar of ricotta salt and pepper. | 26. Mix well. Make sure mixture is properly seasoned and add 1 beaten egg. | 27. Combine all ingredients well. Set aside. | 28. Lasagna Assembly. | 29. In large 11 by 15 GLASS baking dish, spray with original flavored Pam or any other non stick non flavored cooking spray. | 30. Ladle 1 cup red sauce or enough to coat the bottom of the entire baking dish. | 31. Arrange 1st layer of Noodles to cover bottom of pan. | 32. Add layer of Ricotta mixture . | 33. Cover with Mozzarella cheese. | 34. Ladle red sauce until cheese mixture is covered. | 35. Arrange 2nd noodle layer to cover. | 36. Add a thin layer of Ricotta mixture. | 37. Using a separate ladle than the red ladle in a layer of white sauce to cover the ricotta mixture. | 38. Spoon the sausage onto the white sauce to cover. | 39. Cover the sausage with the Italian blend cheese mix. | 40. Arrange 3rd noodle layer to cover. | 41. Add layer of Ricotta mixture . | 42. Add a layer of Italian blend cheese. | 43. Cover with red sauce . | 44. Add final noodle layer. | 45. Cover noodle with red sauce then a thick coating of Mozzarella cheese . | 46. Cover with aluminum foil and bake for 1 hour at 350 degrees. | 47. Allow Lasagna to stand at room temperature for at least 45 minutes to set up before cutting into it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
no boil lasagna noodle	2	boxes		-	-	-	-
cheese italian	8	ounces	blend	805.1256	159.3468	28.4175	6.1235
mozzarella cheese	16	ounces	shredded	1469.6377	123.4677	61.5071	81.0569
milk ricotta cheese	16	ounces		789.2499	13.7892	51.0744	58.8762
italian sausage link	3		sweet	-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
basil leaf	10			-	-	-	-
egg	1			71.5	0.36	6.28	4.755
san marzano tomato passata	2	jar		-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
tomato	16	ounces	crushed	104.3261	23.1332	5.4431	0.9072
garlic clove	10			-	-	-	-
red wine	2	cups		-	-	-	-
italian herb seasoning	3	tablespoons		-	-	-	-
onion	1			60.0	14.01	1.65	0.15
heavy whipping cream	1	pint		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
nutmeg				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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