RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.466
Energy (kCal)	890.6
Carbohydrates (g)	30.048
Total fats (g)	68.148
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5706
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	2.0506
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.7120
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	7.2406
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.9622
Proline (g)	0.8900
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.3080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	57.5800
Copper, Cu (mg)	0.0966
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5400
Total lipid (fat) (g)	68.1480
Vitamin K (phylloquinone) (g)	5.4000
Cholesterol (mg)	583.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	69.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	2454.0000
Energy (kcal)	890.6000
Fatty acids, total saturated 16:1 undifferentiated (g)	2.0862
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4772
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.5980
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	1.0800
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1190
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)	48.6000
Fatty acids, total saturated 16:0 (g)	18.9248
Carbohydrate, by difference (g)	30.0480
Vitamin D (IU)	123.4000
Fructose (g)	0.0000
Fluoride, F (g)	6.5000
Aspartic acid (g)	1.6260
Tyrosine (g)	0.6880
Potassium, K (mg)	672.6000
Fatty acids, total saturated 12:0 (g)	0.7428
Vitamin A, RAE (g)	686.2000
Serine (g)	1.1834
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8690
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	6.2562
Histidine (g)	0.4152
Isoleucine (g)	0.9068
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.2706
Water (g)	195.6100
Fatty acids, total saturated 8:0 (g)	0.5938
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	115.8000
Sodium, Na (mg)	893.2000
Iron, Fe (mg)	4.8040
Energy (kJ)	3729.2000
Ash (g)	5.7280
Caffeine (mg)	0.0000
Glycine (g)	0.5148
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7352
Fatty acids, total polyunsaturated (g)	3.6138
Vitamin E (alpha-tocopherol) (mg)	2.6580
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2804
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6012
Vitamin D (D2 + D3) (g)	3.0800
Vitamin D3 (cholecalciferol) (g)	3.0800
Lysine (g)	1.2216
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.9992
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1132
Folate, food (g)	69.2000
Fatty acids, total saturated 20:1 (g)	0.0726
Fatty acids, total monounsaturated (g)	20.8930
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	333.2800
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	39.7986
Vitamin B-12 (g)	1.9100
Calcium, Ca (mg)	660.2000
Fatty acids, total saturated 10:0 (g)	1.2138
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8700
Glutamic acid (g)	2.4902
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	676.6000
Leucine (g)	1.4694
Folate, DFE (g)	69.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.2228
Threonine (g)	0.7324
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0298
Protein (g)	40.4660
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.9490
Betaine (mg)	0.3000
Phosphorus, P (mg)	727.8000
Tocopherol, gamma (mg)	0.5000

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. Preheat oven to 400°F. | 2. Brush 13x9x2-inch glass baking dish with oil. | 3. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Puree remaining 1 cup cream, ricotta, and next 4 ingredients in food processor. | 4. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. | 5. Spread 2 1/2 cups ricotta over artichokes. Sprinkle mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella. | 6. Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil and seal edges. | 7. Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown, about 25 minutes. Let sit for 15 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	2	packages	thawed chopped	-	-	-	-
whipping cream	1 1/2	cups	divided	525.6	5.327999999999999	3.906	55.638000000000005
basil leaf	1/4	cup	chopped	-	-	-	-
milk ricotta cheese	2	containers		-	-	-	-
baby pea	1	bag	thawed frozen	-	-	-	-
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
egg	2			143.0	0.72	12.56	9.51
salt	1	teaspoon		-	-	-	-
no boil lasagna noodle	12			-	-	-	-
mozzarella cheese	4	cups	grated	-	-	-	-

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

Cooking in progress....

Sweet Pea and Artichoke Lasagna