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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 105 minutes

• Source

  All Recipes

| 1. In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night. | 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil. | 5. Bake in a preheated oven for an hour. Remove the foil and bake another half hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
onion	4		minced	256.0	59.776	7.04	0.64
tomato	6	cans	crushed	372.4138	82.5787	19.4303	3.2384
garlic	8	cloves	minced	35.76	7.9344	1.5264	0.12
tomato paste	12	ounces		278.959	64.3307	14.6964	1.5989
salt pepper	to taste			-	-	-	-
basil leaf	10	leaves		-	-	-	-
lasagna noodle	2	packages		-	-	-	-
red wine	1	cup		-	-	-	-
ricotta cheese	4	pounds		3157.0066	55.1569	204.2982	235.5054
mozzarella cheese	1	pound	shredded	1469.641	123.46799999999999	61.5072	81.0571
parmesan cheese	2	cups	grated	592.0	64.0	64.0	8.0

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