Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. | 2. While the noodles cook, spray large saucepan with cooking spray. Heat over medium-high heat until hot and add sausage and ground chuck. Cook and stir 5 minutes to crumble meat. You want to have very small pieces of meat. | 3. Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. | 4. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally. | 5. Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside. | 6. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. | 7. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses. | 8. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	9		uncooked	403.4676	0.0	89.7602	2.2667
cooking spray				-	-	-	-
italian pork sausage	1	lb		1569.4315	2.9484	64.637	142.1107
	1	lb	ground	403.4676	0.0	89.7602	2.2667
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
flat leaf parsley	4	tablespoons	chopped divided	403.4676	0.0	89.7602	2.2667
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
black pepper	1/2	teaspoon	ground divided	2.8865	0.7354	0.1195	0.0375
salt	1/4	teaspoon		-	-	-	-
part ricotta cheese	2	cups	part-skim	684.48	25.4944	56.4944	39.2336
romano cheese	1	cup	shredded divided	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
basil	2	tablespoons	sliced	1.219	0.1404	0.16699999999999998	0.0339
part mozzarella cheese	3	cups	part-skim shredded divided	-	-	-	-

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