Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make Chunky Tomato Sauce: Heat 2 T. olive oil in medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened, about 10 minutes. Stir in garlic and cook 1 minute. Add tomatoes with liquid. Heat to boiling. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Stir in parsley, salt, and pepper. (This should make about 2 cups.). | 2. Make Bechamel Sauce: Melt butter in medium saucepan over low heat. Stir in flour and cook, stirring frequently, 3 minutes. Gradually whisk in milk, then cook, stirring constantly, until sauce thickens and boils. Season sauce lightly with salt. (Makes about 2 cups also.). | 3. Stir 1/4 cup Parmesan cheese into bechamel. | 4. Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl. | 5. Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini. | 6. Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl. | 7. Heat oil in large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic; cook 2 minutes. Remove half the onion mixture to saucer and reserve. Stir broccoli and spinach into remaining onion mixture. Cook, covered, stirring occasionally, over low heat until very tender, about 15 minutes. Return to mixing bowl. Stir in 2 T. Parmesan and salt and pepper to taste. | 8. Return reserved onion mixture to skillet and heat over low heat. Stir in bell pepper mixture and cook, covered, stirring occasionally, until very tender, about 15 minutes. Return to mixing bowl and stir in 2 T. Parmwsan and salt and pepper to taste. | 9. Meanwhile, cook lasagne noodles in large pot of salted boiling water until tender but still firm to the bite. Drain and transfer to bowl of warm water to keep noodles from sticking together. | 10. Heat oven to 350 degrees. | 11. Spread half the tomato sauce in bottom of 13x9-inch baking dish. Pat 5 noodles dry and arrange overlapping on tomato sauce. Spoon broccoli mixture at intervals on noodles, then spoon half the ricotta mixture between dollops of broccoli. Spread evenly and sprinkle with 1/2 cup mozzarella. | 12. Layer 5 more noodles in dish. Spoon remaining tomato sauce over top. Spread bell pepper mixture over tomato sauce and top with remaining ricotta mixture. Sprinkle with 1/2 cup mozzarella. | 13. Add final layer of noodles. Spread evenly with bechamel and sprinkle with remaining mozzarella. (Lasagne can be prepared up to this point and refrigerated until ready to bake.). | 14. Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic clove	1		chopped	-	-	-	-
italian plum tomato	1	can	chopped	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
purpose flour	5	tablespoons		-	-	-	-
milk	2	cups	low fat	1104.0	26.592	10.992	114.432
salt				-	-	-	-
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
part ricotta cheese	15	ounces	part-skim	586.845	21.8578	48.43600000000001	33.6373
egg	2		beaten	143.0	0.72	12.56	9.51
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
pepper			ground	-	-	-	-
broccoli	1/2			15.47	3.0212	1.2831	0.1684
bell pepper	1/2		halved seeded	-	-	-	-
carrot	4	ounces		46.4932	10.8635	1.0546	0.2722
zucchini	4	ounces	trimmed	23.8136	3.5267	3.0731	0.4536
spinach	1	lb	chopped	104.3264	16.4654	12.9728	1.7690000000000001
olive oil	4	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	16.0	3.736	0.44	0.04
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
salt				-	-	-	-
lasagna noodle	15			-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-

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