Five Cheese Lasagna
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 51.8363 |
| Energy (kCal) | 554.6087 |
| Carbohydrates (g) | 73.7558 |
| Total fats (g) | 6.5353 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Brown ground round, onions and green pepper in skillet or dutch oven. | 2. When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme. | 3. When finished browning, remove from heat and add red wine to deglaze pan. | 4. After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes. | 5. The best part here is that you get to sample a little sauce and add any extras you think it needs. | 6. Maybe a little more garlic or pepper? | 7. Adjust to your tastes. | 8. Ladle a small amount of spaghetti sauce into a 9x13 inch pan. | 9. This is more to keep the noodles from sticking than anything else. | 10. Cover bottom of pan with DRY noodles and add more sauce. | 11. Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan. | 12. Add another layer of noodles and coat with the container of ricotta cheese. | 13. Sprinkle generously with parmesan and more white cheeses. | 14. Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses. | 15. Cover pan with aluminum foil and bake at 375 for 30 minutes. | 16. Reduce heat to 350 and bake for an additional 30 minutes. | 17. Let rest 10 minutes before serving. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| 1 1/2 | ground | - | - | - | - | ||
| spaghetti sauce | 1 | jar | - | - | - | - | |
| lasagna noodle | 1 | package | - | - | - | - | |
| ricotta cheese | 1 | container | - | - | - | - | |
| cheddar cheese | 2 | cups | shredded | - | - | - | - |
| mozzarella cheese | 1 | cup | shredded | - | - | - | - |
| monterey jack cheese | 1 | cup | shredded | - | - | - | - |
| parmesan cheese | 1 1/2 | 1/2 | 444.0 | 48.0 | 48.0 | 6.0 | |
| yellow onion | 1 | diced | 64.0 | 14.944 | 1.76 | 0.16 | |
| green pepper | 1 | diced | 29.8 | 6.9136 | 1.2814 | 0.2533 | |
| garlic powder | 1 | teaspoon | 10.261 | 2.2546 | 0.5131 | 0.0226 | |
| salt | 1 | teaspoon | - | - | - | - | |
| pepper | 1/2 | teaspoon | 2.8865 | 0.7354 | 0.1195 | 0.0375 | |
| oregano | 1 | teaspoon | 2.65 | 0.6892 | 0.09 | 0.0428 | |
| basil | 1 | teaspoon | 0.2032 | 0.0234 | 0.0278 | 0.0057 | |
| thyme | 1 | teaspoon | 0.8079999999999999 | 0.1956 | 0.0445 | 0.0134 | |
| red wine | 1 | cup | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.