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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. | 2. Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside. | 3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. | 4. Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well. | 5. Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic. | 6. Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside. | 7. Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture. | 8. Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese. | 9. Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sauce				-	-	-	-
olive oil	1/4	cup		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
bay leaf	1			-	-	-	-
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
cinnamon	1	pinch	ground	-	-	-	-
lasagna noodle	1	package		-	-	-	-
filling	Cheese			-	-	-	-
ricotta cheese	1	pint	part-skim	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
garlic	1	clove	minced	8.94	1.9836	0.3816	0.03
filling	Vegetable			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		sliced	64.0	14.944	1.76	0.16
mushroom	1	pound	sliced	154.2216	30.799	10.1605	2.2226
spinach	1	pound	rinsed chopped	104.3264	16.4654	12.9728	1.7690000000000001
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
mozzarella cheese	1	pound	sliced	1469.641	123.46799999999999	61.5072	81.0571
parmesan cheese	1	cup	grated	148.0	16.0	16.0	2.0

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