Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. De-case the Italian sausages and break the meat up into a large cooking pot with the ground chuck. Brown the mix, breaking up chunks as much as possible, and drain. | 2. Return the browned meat to the cooking pot and add the spaghetti sauce, Italian spices, red wine, and minced garlic. (To make a batch of Italian spices, use Dee514's recipe #38293 thus combining: 2 tablespoons dried basil, 2 tablespoons dried marjoram, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon crushed red pepper flakes) Simmer for 15 minutes, covered, stirring frequently. At the end of 15 minutes, remove from heat and set aside. | 3. Boil the lasagna noodles in a large pot of water until tender and drain. Shock the hot noodles in a rinse of cold water and re-drain (this keeps noodles from getting mushy during the baking process). | 4. Spray three 8" x 8" casserole dishes with cooking spray. Put a small amount of sauce in each dish to just barely cover the bottom of each one. | 5. Next, layer each dish (do one at a time) in this order: (layer #1) lasagna noodles, sauce, Ricotto cheese; (layer #2) noodles, sauce, Monterey Jack and Romano, spinach; (layer #3) noodles, sauce, mozarella cheese and garnish the top with a very light sprinkling of dried basil. (Lasagna noodles are about a foot long when cooked so you'll have to trim the long ones and fit the shorter pieces into the layers as needed. If they are sticking together, just dampen them a little with a couple of tablespoons of cool water. | 6. Cover each casserole with aluminum foil ("tent" the foil a bit so that it doesn't touch the cheese topping). At this point, you can decide which casseroles to freeze and which to bake. | 7. Bake casseroles in a pre-heated 375-degree F. oven for 40 minutes, covered. Then take off the aluminum foil and bake for an additional 10 minutes. After the 10 minutes, remove from oven. (When baking a frozen lasagna, add 20 minutes to the "covered" cooking time). | 8. Allow the lasagna to rest (on a rack, if available) for 15 minutes and then cut into serving pieces (I get four servings per each 8" x 8" casserole). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti sauce	56	ounces	canned	1428.84	241.9502	80.1738	16.0348
lasagna noodle	1	lb		403.4676	0.0	89.7602	2.2667
spinach	10	ounces	thawed chopped frozen	62.3689	11.0563	6.2369	0.8505
mozzarella cheese	2	cups	shredded	-	-	-	-
ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
romano cheese	1	cup	grated	-	-	-	-
monterey jack cheese	2	cups	shredded	403.4676	0.0	89.7602	2.2667
basil leaf	2	teaspoons	dried sweet	403.4676	0.0	89.7602	2.2667
italian sausage	6			9416.5888	17.6901	387.8219	852.664
chuck	1 1/2		ground	952.0022	2.108	143.6843	41.2761
italian	1	tablespoon		9416.5888	17.6901	387.8219	852.664
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red wine	1/2	cup		-	-	-	-
cooking spray				-	-	-	-

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