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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the italian sausage in a large skillet. | 2. Drain off excess fat, add the tomatoes and tomatoe paste and basil. | 3. Simmer for about 5 mins and add a dash or two of sugar, salt and pepper to taste. | 4. Continue to simmer while you boil the lasagne noodles until just shy of al dente. | 5. Drain and set aside. | 6. Mix together the ricotta and pesto. | 7. Set aside. | 8. Place a layer of noodles in the bottom of a lasagne pan or large casserole. | 9. Place a layer of the ricotta mixture over this, then a layer of sliced mozzarella and finally a layer of the red sauce. | 10. Repeat, ending with red sauce. | 11. Bake in a 350 degree oven until bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
basil	0.5	bottle		-	-	-	-
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
sugar	1 -2	pinch		0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
lasagna noodle	1	lb		403.4676	0.0	89.7602	2.2667
ricotta cheese	1	container		-	-	-	-
basil pesto	1	jar		-	-	-	-
mozzarella cheese	1	lb	sliced	1469.641	123.46799999999999	61.5072	81.0571

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