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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown and drain ground beef. Chop spinach fine, grate 1/2 of 1 zucchini, mince garlic clove and add all three to beef. Add one jar spagehetti sauce and cook untill veggies are done. Add second jar and then turn off heat. Slice remaining zucchini lengthwise into 1/4 inch slices. Combine ricotta cheese, egg and parsley in a seperate bowl, set aside. | 2. Preheat oven to 400 degrees. Pour about 2 cups of the sauce you have just prepared into the bottom of a 9x13 pan (I prefer a glass pan). | 3. Layer 1/2 of the zucchini slices over sauce;. | 4. Spread 1/2 of the ricotta mixture on zucchini slices;. | 5. Sprinkle 1/2 of the mozzarella and parmesean cheeses over ricotta;. | 6. Spread 2 cups sauce over this. | 7. Repeat steps 3 - 6 using remaining ingredients. | 8. Cover with foil and place on foil lined cookie sheet to catch any drips. | 9. Bake 1 hour at 400 degrees. Can remove foil and cook an additional 10 minutes, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti sauce	2	jars		-	-	-	-
extra beef	1	lb	ground lean	403.4676	0.0	89.7602	2.2667
spinach leaf	2	cups		90.48	13.1352	11.3256	1.7784
garlic clove	1			403.4676	0.0	89.7602	2.2667
zucchini	4 1/2	1/2		15.12	2.2392	1.9512	0.28800000000000003
ricotta cheese	8	ounces		394.6249	6.8946	25.5372	29.4381
egg	1			71.5	0.36	6.28	4.755
parsley flake	1/4	cup		403.4676	0.0	89.7602	2.2667
mozzarella cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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