RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	22.3202
Energy (kCal)	412.3663
Carbohydrates (g)	45.979
Total fats (g)	16.4993
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1469
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1959
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8516
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8795
Proline (g)	0.2591
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5764
Adjusted Protein (g)	0.0000
Cystine (g)	0.1127
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.1733
Copper, Cu (mg)	0.5394
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7519
Total lipid (fat) (g)	16.4993
Vitamin K (phylloquinone) (g)	7.8081
Cholesterol (mg)	8.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.0000
Folate, total (g)	55.8013
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	175.2917
Energy (kcal)	412.3663
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0880
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1796
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.9973
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0320
Vitamin C, total ascorbic acid (mg)	6.2380
Lutein + zeaxanthin (g)	103.0167
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3197
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	54.4107
Fatty acids, total saturated 16:0 (g)	1.8380
Carbohydrate, by difference (g)	45.9790
Vitamin D (IU)	0.0000
Fructose (g)	1.0324
Fluoride, F (g)	0.8800
Aspartic acid (g)	0.5772
Tyrosine (g)	0.2380
Potassium, K (mg)	486.6917
Fatty acids, total saturated 12:0 (g)	0.0560
Vitamin A, RAE (g)	21.5640
Serine (g)	0.3117
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3076
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.2400
Histidine (g)	0.1706
Isoleucine (g)	0.2444
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9662
Water (g)	78.5856
Fatty acids, total saturated 8:0 (g)	0.0224
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	61.5087
Sodium, Na (mg)	486.9107
Iron, Fe (mg)	3.0522
Energy (kJ)	1724.2007
Ash (g)	4.3807
Caffeine (mg)	0.0000
Glycine (g)	0.3896
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	6.2571
Fatty acids, total polyunsaturated (g)	6.4106
Vitamin E (alpha-tocopherol) (mg)	0.0461
Sucrose (g)	0.7920
Vitamin B-6 (mg)	0.1834
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2054
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3103
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4423
Folate, food (g)	55.8013
Fatty acids, total saturated 20:1 (g)	0.0505
Fatty acids, total monounsaturated (g)	6.0311
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.3054
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.2963
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	467.8470
Fatty acids, total saturated 10:0 (g)	0.0504
Galactose (g)	0.0048
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3014
Glutamic acid (g)	1.4114
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	0.4384
Folate, DFE (g)	55.8013
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.3223
Tryptophan (g)	0.1291
Threonine (g)	0.2417
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.5691
Protein (g)	22.3202
Cryptoxanthin, beta (g)	0.8127
Fatty acids, total saturated 18:1 undifferentiated (g)	5.8861
Betaine (mg)	0.0871
Phosphorus, P (mg)	531.8693
Tocopherol, gamma (mg)	0.0028

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor. | 2. Stir in cornstarch, Old Bay, and basil. Add cream all at once. | 3. Cook and stir until thickened and bubbly. | 4. In medium bowl, stir in together, ricotta/sour cream and egg. | 5. Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F. | 6. Arrange lasagna pieces in bottom of a greased 12x7ï¿½ rectangular baking dish. | 7. Top with half of spinach mixture, half crab chunks, and half Ricotta mixture. | 8. Repeat layers- noodles, spinach, crab, Ricotta. | 9. Top with remaining Mozzarella and Parmesan cheese. | 10. Cover with foil and tent foil and seal well (do not let foil touch top of lasagna). | 11. Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top. | 12. Let stand 10 minutes before slicing. | 13. Serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
no boil lasagna noodle	6			-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
butter	2	tablespoons		171.0	7.857	5.343	14.4
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
lump crabmeat	2	cups		-	-	-	-
basil	2	teaspoons	crushed dried	0.4063	0.0468	0.0556	0.0113
bay seasoning	1 -2	teaspoon	old	-	-	-	-
garlic clove	1		chopped	-	-	-	-
half	2	cups		-	-	-	-
spinach	1	package	chopped thawed drained frozen	-	-	-	-
part ricotta cheese	1	carton	part-skim	-	-	-	-
egg	1	beaten		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
mozzarella cheese	1	package	shredded	-	-	-	-
lemon wedge			suggested	-	-	-	-

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

Cooking in progress....

Crab and Spinach Lasagna