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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the lasagna noodles in boiling, salted water according to package directions and drain well. | 2. Coat with a bit of olive oil to prevent from sticking. | 3. In a large skillet, heat 2-4 tbsp olive oil over medium heat. | 4. Add garlic, italian seasoning and crushed red pepper, if using, and cook for a minute or two. | 5. Add onion and saute for about 5 minutes, or until softened. | 6. Squeeze any excess water from the frozen spinach. | 7. Add spinach and broccoli to the pan, and saute with the garlic and onions for another 5-7 minutes or until tender. | 8. Season with salt and pepper to taste and set aside until ready to layer the lasagna. | 9. In a mixing bowl, combine the ricotta and parsley. | 10. Stir in the beaen eggs, parmesan or romano, and season with salt and pepper. | 11. Coat the bottom of a 13 x 9 inch pan with about 1 cup of the tomato sauce. | 12. Place 4 of the lasagna noodles lengthwise overlapping each other over the sauce. | 13. Next, place 1/2 of the spinach/broccoli mixture over the noodles. | 14. Then spoon 1/2 of the ricotta mixture over the vegetables and spread to all the edges with a spatula. | 15. Grate some parmesan or romano over the ricotta layer, and sprinkle 1/2 of the shredded mozzarella over that. | 16. Top the cheese layers with another cup of the tomato sauce. | 17. Repeat with the next layer of noodles, vegetables, ricotta, grated cheese, mozzarella then sauce. | 18. Top the last layer with noodles, the last cup of sauce, and shredded mozzarella and grated cheese. | 19. tap the lasagna pan on the counter to force out any air bubbles. | 20. Bake in a preheated 350 degree oven for 1 hour. | 21. Remove from oven and let rest for about 30 minutes before serving. | 22. Serve with extra tomato sauce and grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	lb		403.4676	0.0	89.7602	2.2667
olive oil				-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	3 -4	cloves	chopped	0.0	0.0	0.0	0.0
italian seasoning	2 -3	teaspoons		403.4676	0.0	89.7602	2.2667
red pepper flake			crushed	403.4676	0.0	89.7602	2.2667
spinach	2	packages	chopped thawed frozen	-	-	-	-
broccoli	1	bag	chopped thawed	-	-	-	-
salt pepper				403.4676	0.0	89.7602	2.2667
ricotta cheese	2	containers		-	-	-	-
flat leaf parsley	1/4	cup	chopped	403.4676	0.0	89.7602	2.2667
egg	3		beaten	214.5	1.08	18.84	14.265
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
tomato sauce	4	cups		-	-	-	-
mozzarella cheese	1		shredded	-	-	-	-
parmesan cheese			grated	148.0	16.0	16.0	2.0
tomato sauce				-	-	-	-
cheese			grated	-	-	-	-

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