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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. SAUCE: | 2. In a large, heavy pot, cook sausage, ground beef until browned. Drain sausage and ground beef and reserve, leaving 2 tablespoons of fat in the pan. Cook onion over medium heat until well-browned (maybe 5 minutes?), but do not burn. Add garlic and cook for 30 seconds (if garlic burns, it turns bitter). | 3. Add drained sausage and ground beef back to pan. Stir in anchovy paste, crushed tomatoes, tomato paste, tomato sauce and wine/sherry/water. Now stir in sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, and 2 tablespoons roughly chopped Italian flat-leaf parsley. | 4. Bring to a boil, then reduce to a simmer. Simmer, covered, for 1 1/2 hours, stirring occasionally. (If you use an enameled cast iron Dutch oven, give yourself a pat on the back.). (The simmering cooks the sauce down to a very thick consistency.). | 5. Let sauce cool, then refrigerate in a covered non-reactive dish overnight to let the flavors meld. | 6. LASAGNA: | 7. Soak raw, hard noodles in a large roasting pan with VERY hot tap water for 20-30 minute (Noodles won't be cooked but soft, and can complete its cooking in the oven.). | 8. (Alternatively, you may instead bring a large pot of water to a boil, seasoned with kosher salt. Boil lasagna noodles for 8-10 minutes. Drain noodles and rinse with cold water.). | 9. In a mixing bowl, combine ricotta cheese with eggs, 2 tablespoons parsley, 1/4 teaspoon nutmeg and 1/2 teaspoon salt. | 10. Preheat oven to 375 degrees F. Spray 9x13-inch baking dish with cooking spray. | 11. Spread 1 1/2 cups of meat sauce in the bottom of the 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with half of the ricotta cheese mixture. Top with 1/2 of the mozzarella cheese slices. Spoon 1 1/2 cups of meat sauce on top, then sprinkle with 1/4 cup grated Parmesan cheese. | 12. For second layer: spread 1 1/2 cups meat sauce, 6 noodles, remaining ricotta mixture, 1/4 cup Parmesan cheese, 1 1/2 cups sauce, remaining half of mozzarella slices, and 1/4 cup Parmesan cheese. | 13. Tear off aluminum foil to cover pan. Spray foil with cooking spray. | 14. Bake for 25 minutes, covered with foil, at 375 degrees F. | 15. Remove foil, and bake an additional 25 minutes. | 16. Cool 15-20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1	lb	sweet	1569.4315	2.9484	64.637	142.1107
beef	3/4		ground lean	397.8009	0.0	78.4382	9.146
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
anchovy paste	1/2 - 1	teaspoon		-	-	-	-
tomato	28	ounces	canned crushed	182.5707	40.4831	9.5254	1.5876
tomato paste	12	ounces	canned	278.959	64.3307	14.6964	1.5989
tomato sauce	12 -15	ounces	canned	0.0	0.0	0.0	0.0
white wine	1/2	cup		-	-	-	-
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
basil	1 1/2	tablespoons	chopped	0.9142	0.1053	0.1252	0.0254
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
italian seasoning	1	teaspoon		-	-	-	-
red pepper flake	1/2	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
flat leaf italian parsley	2	tablespoons	chopped	-	-	-	-
cooking spray				-	-	-	-
lasagna noodle	12			-	-	-	-
ricotta cheese	16	ounces		789.2499	13.7892	51.0744	58.8762
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
egg	2			143.0	0.72	12.56	9.51
flat leaf italian parsley	2	tablespoons	chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
mozzarella cheese	1	lb	sliced	1469.641	123.46799999999999	61.5072	81.0571
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
cooking spray				-	-	-	-

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