RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.56
Energy (kCal)	291.0
Carbohydrates (g)	16.72
Total fats (g)	11.51
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0772
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)	0.0688
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4770
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)	1.0534
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8200
Proline (g)	0.5120
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)	0.2720
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.0200
Copper, Cu (mg)	0.0800
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4900
Total lipid (fat) (g)	11.5100
Vitamin K (phylloquinone) (g)	0.4600
Cholesterol (mg)	380.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	57.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	600.4000
Energy (kcal)	291.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2458
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3800
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9700
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
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)	0.8580
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)	28.0000
Fatty acids, total saturated 16:0 (g)	2.7522
Carbohydrate, by difference (g)	16.7200
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3290
Tyrosine (g)	0.4990
Potassium, K (mg)	378.0000
Fatty acids, total saturated 12:0 (g)	0.0560
Vitamin A, RAE (g)	176.0000
Serine (g)	0.9710
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6800
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)	0.2338
Histidine (g)	0.3090
Isoleucine (g)	0.6710
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1550
Water (g)	79.5900
Fatty acids, total saturated 8:0 (g)	0.0264
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)	5.2000
Sodium, Na (mg)	602.0000
Iron, Fe (mg)	3.7500
Energy (kJ)	1218.2000
Ash (g)	3.6200
Caffeine (mg)	0.0000
Glycine (g)	0.4320
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)	1.6002
Fatty acids, total polyunsaturated (g)	1.9854
Vitamin E (alpha-tocopherol) (mg)	1.0660
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2100
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9120
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)	1.5330
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)	0.0600
Folate, food (g)	57.0000
Fatty acids, total saturated 20:1 (g)	0.0574
Fatty acids, total monounsaturated (g)	4.2364
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)	299.9600
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	4.3700
Vitamin B-12 (g)	1.3300
Calcium, Ca (mg)	376.0000
Fatty acids, total saturated 10:0 (g)	0.0564
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7350
Glutamic acid (g)	1.6730
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)	175.6000
Leucine (g)	1.0860
Folate, DFE (g)	57.0000
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)	0.1670
Threonine (g)	0.5560
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0280
Protein (g)	28.5600
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.9134
Betaine (mg)	0.3000
Phosphorus, P (mg)	478.0000
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 375°. Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. | 2. Combine Sauces in medium bowl. | 3. Spread 1 cup sauce mixture in 13 x 9-inch baking dish. Layer 4 uncooked lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese. | 4. Cover with aluminum foil and bake 1 hour. Remove foil and bake 10 minutes. Let stand 10 minutes before serving. | 5. TIP: Try adding 1 lb. cooked, crumbled ground beef or Italian sausage or 4 cups of your favorite cooked vegetables evenly divided between each layer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	2	containers		-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/2	cup	grated divided	148.0	16.0	16.0	2.0
egg	2			143.0	0.72	12.56	9.51
spaghetti sauce	1	jar		-	-	-	-
alfredo sauce	1	jar		-	-	-	-
lasagna noodle	12		uncooked	-	-	-	-

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

Cooking in progress....

Luscious Rosa Lasagna