Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water. | 2. Preheat oven to 450 degrees. | 3. Pour 1 cup sauce into a shallow baking dish; set aside. | 4. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside. | 5. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. | 6. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. | 7. Repeat with remaining 3 cut sheets and corners. | 8. Line edges of pan in the same manner using full-size sheets dipped lengthwise. | 9. Finish lining the bottom of the pan with 2 full sheets. | 10. In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. | 11. Pour over 1 cup sauce, and cover with 2 lasagna sheets. | 12. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. | 13. Pour over 1 cup sauce, and cover with 2 lasagna sheets. | 14. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. | 15. Pour over 1 cup sauce, and cover with 2 lasagna sheets. | 16. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. | 17. Top with 1 cup sauce. | 18. Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose. | 19. Cover lasagna with a clean, damp kitchen towel. | 20. Double-wrap baking dish in aluminum foil. | 21. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. | 22. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. | 23. Remove from oven; let stand 15 minutes before serving. | 24. Garnish with remaining basil, and serve with remaining sauce, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna	2 1/4			2.16	0.324	0.1598	0.0518
salt			coarse	-	-	-	-
pasta sauce	10	cups		-	-	-	-
meatball	3	cups		-	-	-	-
pecorino romano cheese	1 1/3	cups	grated	-	-	-	-
basil leaf	1/4	cup	chopped	-	-	-	-
italian sausage	2	lb	broiled sliced sweet	3138.8629	5.8967	129.274	284.2213
mozzarella cheese	2	lbs	cut	2939.2821	246.93599999999998	123.0144	162.1141
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
egg	1			71.5	0.36	6.28	4.755

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