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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté garlic and red paprika strips in hot olive oil over a medium heat until lightly coloured. | 2. Add most of the basil, stir and wait few seconds until wilted. | 3. Add the whole tomatoes and break them up into smaller chunks with a wooden spoon. Bring the sauce to the boil and simmer for about 5 minutes. | 4. Stir in capers, sea salt and pepper. Set aside and keep warm. | 5. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. | 6. Cook the pasta in lots of boiling water for a few minutes until just al dente. Drain and stir into the warm sauce. | 7. Sprinkle with grated Parmesan cheese and some basil leaves and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	4		peeled sliced	-	-	-	-
red paprika	1		halved deseeded sliced	-	-	-	-
basil	1			-	-	-	-
tomato	800		tinned	49655.1724	11010.4948	2590.7046	431.7841
caper	1	tablespoon	pickled	1.9780000000000002	0.4205	0.203	0.07400000000000001
sea salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
lasagna	500	g		480.0	72.0	35.5	11.5
parmesan cheese			grated	-	-	-	-

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