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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Mushrooms: | 3. Toss portobella slices with olive oil and season with salt and pepper. | 4. Transfer to baking sheet and bake 12-15 mins until dark and meaty; set aside. | 5. Tomato-cheese sauce: | 6. In a large mixing bowl, combine tomato sauce, eggs, ricotta, Parmesan, shredded mozzarella, and Asiago cheese, salt and pepper. | 7. Layers: | 8. Lay 1 pasta sheet in the bottom of an 9x13x3 1/2" lasagna dish or other deep baking dish. | 9. Top with 1/8th of tomato-cheese mixture. | 10. Assemble the remaining ingredients in the following order: | 11. 2nd pasta sheet topped with 1/8th of tomato-cheese mixture and 1/2 of the spinach. | 12. 3rd pasta sheet topped with 1/8th of the tomato-cheese mixture and 1/2 of the portobellas. | 13. 4th pasta sheet topped with 1/8th of the tomato-cheese mixture and the sun dried tomatoes. | 14. 5th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of the portobellas. | 15. 6th pasta sheet topped with 1/8th of the tomato-cheese mixture and the remaining 1/2 of spinach. | 16. 7th pasta sheet topped with 1/8th of the tomato-cheese mixture. | 17. 8th pasta sheet topped with 1/8th of the tomato-cheese mixture and the fresh mozzarella slices. | 18. Bake until lasagna is bubbling, appx 30 minutes. | 19. Sauce: | 20. While lasagna is baking, in a saucepan, combine cream and wine; bring to a boil and cook 10 to 15 minutes until reduced by half. Stir in parsley, sage, rosemary, and chives. Season to taste with salt and pepper. | 21. To serve, cut baked lasagna into squares and spoon warm sauce over it. | 22. *NOTE: You may sub boxed lasagna noodles, using three noodles per layer. Follow package directions for cooking and draining lasagne noodles before assembling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom cap	9		sliced	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt				-	-	-	-
pepper				5.773	1.4708	0.239	0.075
tomato sauce	1	can		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
ricotta cheese	1 1/2	cups		647.28	11.3088	41.8872	48.2856
parmesan cheese	1 1/2	1/2		444.0	48.0	48.0	6.0
mozzarella cheese	1 1/2	cups	shredded	734.8205	61.733999999999995	30.7536	40.5285
asiago cheese	1/2	cup	shredded	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
pasta	8	sheets	thawed	-	-	-	-
spinach	1/2	lb	washed	49.8952	8.8451	4.9895	0.6804
sun tomato	1	cup	sun-dried	-	-	-	-
mozzarella cheese	1/2	lb		734.8205	61.733999999999995	30.7536	40.5285
white wine	1/2	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
italian parsley	1/2	teaspoon	chopped	-	-	-	-
sage	1/2	teaspoon	chopped	-	-	-	-
rosemary	1/2	teaspoon	chopped	0.4585	0.0724	0.0116	0.0205
chive	1/2	teaspoon	chopped	0.15	0.0217	0.0164	0.0036

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