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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PREP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes. | 2. BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary. | 3. IF PREPARING FRESH LASAGNE PASTA: While sauce is simmering: BEAT 3 eggs with 1 tablespoon olive oil gently in a medium bowl using a fork; into the large bowl of food processor MEASURE 1 cup semolina flour, 1/2 cup all-purpose flour and 3/8 teaspoon fine sea salt; PROCESS in food processor at least 30 seconds; with processor still running, very slowly POUR beaten eggs into feeder tube until all of the beaten eggs have been added; continue to PROCESS until dough becomes very thick and consistently blended (or when it forms a ball); REMOVE ball of dough from processor; WRAP dough tightly with plastic wrap; LET dough to rest at room temperature for 30 minutes. PLACE dough on a smooth clean surface dusted with semolina flour; ROLL out dough to 1/4 inch thick, SPRINKLE with semolina flour and repeat process until dough has a smooth, soft texture and with a balanced moisture level (not overly moist or dry); ROLL dough using a pasta machine (recommended), or a rolling pin to a 1/8 inch thickness, dusting very lightly with semolina flour if necessary, to prevent sticking; cut noodle dough into 2-3 inch width strips, with a 12" length; pasta does not need to be boiled first. | 4. IF USING PACKAGED LASAGNE PASTA: MEASURE exactly 4 quarts of water (16 cups) into a large pot of water; BRING water to a full rolling boil; ADD 4 teasppoons kosher salt, then quickly but carefully add 9-12 pasta strips; COOK pasta until just tender (al dente), about 7 to 8 minutes; DRAIN lasagne noodles immediately in a large colander; REMOVE pasta individually using tongs and HANG pasta in (and over), the edges of the large pot and the colander to STRAIGHTEN, so that none of the noodles are touching; ALLOW to cool slightly. | 5. PREPARE the PASTA BASTE by mixing 2 tablespoons olive oil with 1-2 cloves freshly pressed garlic (using a garlic press or mincing finely); BASTE lasagne noodles evenly on both sides in a 13 x 9 baking dish; REMOVE noodles and place aside. | 6. WHIP the following ingredients of the FRESH SPINACH AND CHEESE FILLING in a large bowl, using an electric mixer: 3 cups whole milk ricotta cheese (Precious brand), 1 large egg, 2/3 cup freshly grated parmesan cheese, 1/4 cup cream, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground white pepper, and 1 small clove fresh mashed garlic (use a garlic press); FOLD in 1 cup finely chopped fresh spinach leaves and 2 tablespoons minced fresh basil leaves (stems removed), until mixture is thoroughly blended. | 7. LADLE a thin layer of the FRESH ITALIAN SAUCE into the bottom of a deep-dish lasagne pan (or minimize recipe into a 13 x 9 baking dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; ARRANGE a row of FRESH LASAGNE PASTA lengthwise over the cheese-sprinkled sauce (depending on pasta size, you may trim pasta with kitchen scissors to fit into baking dish if necessary); SPREAD 1/2 (HALF) of the FRESH SPINACH AND CHEESE FILLING over the pasta, leaving a 3/4 inch space around edges; SPRINKLE 1/3 of the mozzarella cheese over the filling; LADLE 1/3 of the SAUCE over the mozzarella, followed with 1 tablespoon freshly grated parmesan cheese. | 8. REPEAT layers in this order: (1) PASTA (2) the remaining FILLING (3) MOZZARELLA cheese (4) SAUCE (5) PARMESAN (6) remaining PASTA (7) remaining SAUCE (8) remaining MOZZARELLA; COVER with aluminum foil or casserole lid. | 9. BAKE covered in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE the cover from dish carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs and 1 teaspoon finely minced fresh Italian parsley); LEAVE lasagne uncovered; CONTINUE to BAKE lasagne for 15 additional minutes; REMOVE from oven and allow to cool and set for 10 minutes; SLICE (using a serrated knife) and SERVE. | 10. SERVE and say, "MAMMA MIA!"! | ---------------------------------------------------------------------------

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
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
basil leaf	2/3	cup	minced	-	-	-	-
garlic	2 -3	tablespoons	minced	4.47	0.9918	0.1908	0.015
italian parsley	3	tablespoons	minced	-	-	-	-
oregano leaf	2	tablespoons	minced	-	-	-	-
rosemary leaf	1	teaspoon	minced	-	-	-	-
rom tomato	3 1/4	cups	blanched diced cored diced	-	-	-	-
rom tomato	3 1/4	cups	blanched pureed cored	-	-	-	-
olive oil	1/4	cup		119.34	0.0	0.0	13.5
fennel	2 -3	teaspoons	ground	0.0	0.0	0.0	0.0
red wine	1/4	cup		-	-	-	-
fine sea salt	2	teaspoons		-	-	-	-
lemon zest	1/4	teaspoon	grated	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
red pepper flake	1/4	teaspoon		-	-	-	-
parmesan cheese	1/4	cup	grated	18.5	2.0	2.0	0.25
sugar				-	-	-	-
semolina flour	1	cup		601.2	121.6261	21.1756	1.7535
purpose flour	1/2	cup		-	-	-	-
fine sea salt	3/8	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
olive oil	2	tablespoons		119.34	0.0	0.0	13.5
garlic clove	1 -2			-	-	-	-
milk ricotta cheese	3	cups		1294.56	22.6176	83.7744	96.5712
egg	1			214.5	1.08	18.84	14.265
parmesan cheese	2/3	cup	grated	18.5	2.0	2.0	0.25
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
lemon zest	1/4	teaspoon	grated	-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
fine sea salt	1/4	teaspoon		-	-	-	-
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127
garlic	1	clove	mashed	4.47	0.9918	0.1908	0.015
baby spinach	1	cup	chopped	-	-	-	-
basil leaf	2	tablespoons	minced	-	-	-	-
mozzarella cheese	16	ounces	shredded shredded	1469.6377	123.4677	61.5071	81.0569
parmesan cheese	1/4	cup	grated	18.5	2.0	2.0	0.25
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
italian breadcrumb	2	teaspoons	seasoned	-	-	-	-
italian parsley	1	teaspoon	minced	-	-	-	-

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