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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. | 2. Heat the olive oil and cook the garlic just until the oil is flavored. | 3. Add the onions and cook till translucent. | 4. Add the ground beef and cook till just brown. | 5. Then add the oregano, parsley, salt, diced tomato, tomato paste, vinegar, and cook for approximately 3 minutes till heated through. | 6. Add the 2 cups of water and allow the sauce to simmer and thicken, stirring occasionally, while preparing the ricotta and veggie layers. | 7. To prepare the ricotta layer thoroughly mix together the ricotta, parsley, egg, and parmesan and set aside. | 8. Fry the slices of eggplant and zuchinni in olive oil till soft. Drain on paper towel if necessary. | 9. The tomato sauce should have thickened by now. Mix a tsp of the tomato sauce into the beaten egg to temper it, then mix the egg back into the sauce. | 10. Assemble the lasagna starting with a layer of sauce, then veggies, then ricotta mixture, and repeat. Finish with the mozzarella. | 11. Bake in the oven till top is a bit brown and bubbly, approximately 30-45 minutes. Allow to cool at least 10 minutes before serving. | 12. As with all lasagna, this will be better after refrigeration and re-heating. | ---------------------------------------------------------------------------

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
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
onion	1		chopped sweet	60.0	14.01	1.65	0.15
beef	1/2		ground lean	265.2006	0.0	52.2921	6.0973
greek oregano	1	tablespoon		-	-	-	-
italian parsley	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
tomato	1		diced	40.2099	8.6898	1.9658	0.4468
tomato paste	2/3	cup		144.32	33.2816	7.6032	0.8272
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
water	2	cups		0.0	0.0	0.0	0.0
egg	1		beaten	71.5	0.36	6.28	4.755
eggplant	1		sliced	-	-	-	-
zucchini	1 -2		sliced	0.0	0.0	0.0	0.0
olive oil				238.68	0.0	0.0	27.0
milk ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
italian parsley	1	tablespoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	4	ounces	shredded	419.5725	45.3592	45.3592	5.6699
mozzarella cheese	6	ounces		551.1141	46.3004	23.0651	30.3963

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