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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes. | 2. Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside. | 3. FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside. | 4. TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan. | 5. TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.). | 6. TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving. | 7. TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		minced	44.0	10.274000000000001	1.21	0.11
garlic clove	6	tbsps	minced	-	-	-	-
meatloaf mix beef pork	1	lb	ground ground	403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
black pepper				2.8865	0.7354	0.1195	0.0375
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
ricotta cheese	24	ounces		1183.8748	20.6838	76.6117	88.3143
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
basil leaf	1/2	cup	chopped	403.4676	0.0	89.7602	2.2667
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
lasagna noodle	12			403.4676	0.0	89.7602	2.2667
mozzarella cheese	1	cups	shredded	-	-	-	-
parmesan cheese	1	ounce	grated	209.7862	22.6796	22.6796	2.8349

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