Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Meat Sauce. | 2. In a 4-qt Dutch oven, cook sausage, ground sirloin, onion, pancetta, carrot, sweet pepper, celery, and the 4 cloves of minced garlic over medium-high heat until meat is brown and onion is tender. Break up meat as it cooks. Drain off Fat. | 3. Stir in tomatoes, tomato paste, wine, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered for 30 minutes, stirring occasionally. | 4. Stir in milk, basil, and oregano. | 5. Cook lasagna noodles according to package directions; drain. Rinse with cold water and drain again. | 6. FOR PORCINI-PARMESAN SAUCE: | 7. Place dried porcini mushrooms in a small bowl; add enough boiling water to cover. Let stand 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside. | 8. In a large saucepan; cook and stir minced garlic in hot butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat. | 9. Stir in mushrooms, ricotta cheese, parmesan cheese, parsley, basil and salt. | 10. Putting it all together. | 11. Preheat oven to 350. | 12. Spread 1 cup of the meat sauce in an ungreased 3-qt rectangular baking dish. | 13. Top with 3 noodles and 2 cups of meat sauce. | 14. Top with 3 more noodles and half of the porcini-parmesan sauce. | 15. Top with 3 more noodles and 2 more cups of meat sauce. | 16. Top with 3 more noodles and the rest of the porcini-parmesan sauce. | 17. Top with remaining 3 noodles and meat sauce. | 18. Cover lasagna with foil and bake for 30 minutes. | 19. Uncover lasagna; sprinkle with parmesan cheese and bake for 20 - 30 minutes more or until heated through. | 20. Let stand 20 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulk italian sausage	8	ounces		201.7333	0.0	44.88	1.1333
sirloin	8	ounces	ground	256.1333	0.0	51.8613	3.8760000000000003
pancetta	3	ounces	Chopped	201.7333	0.0	44.88	1.1333
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
green pepper	1/2	cup	chopped sweet	14.9	3.4568	0.6407	0.1267
garlic clove	4		Minced	201.7333	0.0	44.88	1.1333
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
chicken	1/2	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
oregano	2	tablespoons	snipped	15.9	4.1352	0.54	0.2568
basil	1/4	cup	snipped	1.38	0.159	0.18899999999999997	0.0384
milk	1/2	cup		74.42	5.8316	3.843	3.9894
porcini mushroom	1	ounce	dried	201.7333	0.0	44.88	1.1333
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
garlic clove	4		Minced	201.7333	0.0	44.88	1.1333
milk	1 1/2	cups		74.42	5.8316	3.843	3.9894
chicken	1/2	cup		-	-	-	-
ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
parmesan cheese	1	cup	shredded	296.0	32.0	32.0	4.0
italian parsley	1/4	cup	snipped	201.7333	0.0	44.88	1.1333
basil	1/4	cup	snipped	1.38	0.159	0.18899999999999997	0.0384
salt	1/2	teaspoon		-	-	-	-
lasagna noodle	15			201.7333	0.0	44.88	1.1333
parmesan cheese	1	cup	shredded	296.0	32.0	32.0	4.0

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