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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook and drain noodles as directed on package; rinse with hot water and drain. | 2. In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes. | 3. In a small bowl, blend egg and ricotta. | 4. In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice. | 5. Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting. | 6. NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra wide lasagna noodle	12			-	-	-	-
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
italian sausage	3/4			1177.0736	2.2113	48.4777	106.583
mushroom	1/2 - 1	lb	sliced	0.0	0.0	0.0	0.0
spaghetti sauce	1	jar		-	-	-	-
tomato sauce	1	can		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
part ricotta cheese	1	container	part-skim	-	-	-	-
italian cheese	10	ounces	shredded blend	1006.4069999999999	199.1835	35.5219	7.6544

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