RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	97.6344
Energy (kCal)	585.4989
Carbohydrates (g)	29.4581
Total fats (g)	8.2891
Fatty acids, total saturated 20:0 (g)	0.0027
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1849
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3150
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.1371
Tocopherol, beta (mg)	0.0273
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0545
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)	0.5982
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6525
Proline (g)	0.4043
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.2400
Adjusted Protein (g)	0.0000
Cystine (g)	0.2193
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	89.3435
Copper, Cu (mg)	1.5626
Maltose (g)	0.0000
Zinc, Zn (mg)	5.9457
Total lipid (fat) (g)	8.2891
Vitamin K (phylloquinone) (g)	50.7061
Cholesterol (mg)	398.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0900
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	15.6372
Folate, total (g)	173.6361
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	4525.1683
Energy (kcal)	585.4989
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1716
Fatty acids, total saturated 14:1 (g)	0.0059
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2584
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0978
Sugars, total (g)	19.8947
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0523
Vitamin C, total ascorbic acid (mg)	117.6826
Lutein + zeaxanthin (g)	3035.2076
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1693
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6428
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)	166.0492
Fatty acids, total saturated 16:0 (g)	1.6611
Carbohydrate, by difference (g)	29.4581
Vitamin D (IU)	41.0000
Fructose (g)	4.6888
Fluoride, F (g)	5.6879
Aspartic acid (g)	1.6316
Tyrosine (g)	0.3826
Potassium, K (mg)	2470.5250
Fatty acids, total saturated 12:0 (g)	0.0035
Vitamin A, RAE (g)	399.4799
Serine (g)	0.7049
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5512
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0035
Fatty acids, total saturated 22:0 (g)	0.0055
Fatty acids, total saturated 14:0 (g)	0.0262
Histidine (g)	0.2753
Isoleucine (g)	0.5254
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	7.9839
Water (g)	950.9455
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	2078.7966
Sodium, Na (mg)	417.2219
Iron, Fe (mg)	9.3940
Energy (kJ)	2440.8491
Ash (g)	8.9156
Caffeine (mg)	0.0000
Glycine (g)	0.4117
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3630
Fatty acids, total polyunsaturated (g)	2.2118
Vitamin E (alpha-tocopherol) (mg)	5.0306
Sucrose (g)	0.0590
Vitamin B-6 (mg)	1.2958
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.7387
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	5747.7811
Starch (g)	0.0000
Pantothenic acid (mg)	2.6089
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)	0.0052
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.8457
Folate, food (g)	173.6361
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.3673
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8009
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0134
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	474.6234
Fatty acids, total polyunsaturated 16:1 c (g)	0.1014
Fatty acids, total saturated (g)	2.3480
Vitamin B-12 (g)	4.6950
Calcium, Ca (mg)	622.0913
Fatty acids, total saturated 10:0 (g)	0.0221
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6058
Glutamic acid (g)	3.2167
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	436.1170
Vitamin E, added (mg)	0.0000
Retinol (g)	207.5000
Leucine (g)	0.8290
Folate, DFE (g)	173.6361
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	7.0182
Tryptophan (g)	0.1389
Threonine (g)	0.4676
Fatty acids, total polyunsaturated 18:1 c (g)	1.7023
Manganese, Mn (mg)	0.8980
Protein (g)	97.6344
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.1703
Betaine (mg)	0.3734
Phosphorus, P (mg)	1051.7854
Tocopherol, gamma (mg)	0.5181

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. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl. | 2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl. | 3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator. | 4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
part ricotta cheese			part-skim	-	-	-	-
baby spinach	1	package	chopped	378.25	0.0	84.15	2.125
portabella mushroom	3 -4		sliced	-	-	-	-
zucchini	1		quartered sliced	20.06	3.6698	1.4278	0.3776
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red pepper flake	1	pinch	crushed	378.25	0.0	84.15	2.125
wheat lasagna noodle	15	ounces	uncooked	378.25	0.0	84.15	2.125
part mozzarella cheese	3	cups	part-skim shredded divided	-	-	-	-

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

Cooking in progress....

Slow Cooker Vegetarian Lasagna With Weight Watcher's Points