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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. | 2. Drain and rinse with cold water. | 3. Set aside. | 4. Meanwhile, in a large nonstick frying pan over medium heat, warm the oil. | 5. Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender. | 6. Stir in the wine and basil; bring to a boil. | 7. Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes. | 8. Remove the lid and cook until all the liquid has evaporated. | 9. Set aside. | 10. In a 1-quart saucepan over medium heat, melt the butter. | 11. Whisk in the flour; cook for 1 minute. | 12. Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.The cream sauce can be made in the microwave as well. | 13. Mix together mozzarella, ricotta, and egg in separate bowl. | 14. Preheat the oven to 350°. | 15. Coat a 9x13 inch glass or ceramic baking dish with nonstick spray. | 16. To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish. | 17. Top with 4 of the noodles; spread with half of the artichoke mixture. | 18. Layer 1/3 of cheese mixture. | 19. Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs. | 20. Repeating the layering. | 21. Top with the remaining 4 noodles. | 22. Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs. | 23. Cover with foil and bake for 30 minutes. | 24. Uncover and bake for 10 to 15 minutes, or until bubbly. | 25. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	12			-	-	-	-
olive oil	3	teaspoons		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
white wine	1	cup		-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
artichoke heart	1	box	thawed frozen	-	-	-	-
spinach	1	box	chopped frozen	-	-	-	-
baby spinach	6 -8	cups		0.0	0.0	0.0	0.0
red pepper	1	cup	chopped roasted sweet	60.0	13.215	2.805	0.66
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons	unbleached	67.704	4.9795	5.8984	3.2214
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
milk	1	cup		148.84	11.6632	7.686	7.9788
mozzarella cheese	1	cup	grated	-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
egg	1		beaten	71.5	0.36	6.28	4.755
bread crumb	3 -4	tablespoons	seasoned	0.0	0.0	0.0	0.0

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