RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.649
Energy (kCal)	218.616
Carbohydrates (g)	9.1112
Total fats (g)	10.5369
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0698
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)	0.0364
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4745
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)	0.9330
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)	39.3600
Copper, Cu (mg)	0.0849
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9190
Total lipid (fat) (g)	10.5369
Vitamin K (phylloquinone) (g)	0.3800
Cholesterol (mg)	376.0000
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)	52.7200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	646.2160
Energy (kcal)	218.6160
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2234
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)	0.6700
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	2.5616
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)	0.8629
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)	22.5600
Fatty acids, total saturated 16:0 (g)	2.4963
Carbohydrate, by difference (g)	9.1112
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)	267.7440
Fatty acids, total saturated 12:0 (g)	0.0286
Vitamin A, RAE (g)	171.8080
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)	0.1338
Histidine (g)	0.3090
Isoleucine (g)	0.6756
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1442
Water (g)	78.9118
Fatty acids, total saturated 8:0 (g)	0.0159
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)	48.2160
Sodium, Na (mg)	372.1440
Iron, Fe (mg)	3.0292
Energy (kJ)	915.3680
Ash (g)	2.3912
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)	1.5790
Fatty acids, total polyunsaturated (g)	1.9567
Vitamin E (alpha-tocopherol) (mg)	1.0580
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1956
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9140
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)	1.5395
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)	0.0508
Folate, food (g)	52.7200
Fatty acids, total saturated 20:1 (g)	0.0422
Fatty acids, total monounsaturated (g)	3.9485
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)	296.8800
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.7555
Vitamin B-12 (g)	1.1100
Calcium, Ca (mg)	222.4800
Fatty acids, total saturated 10:0 (g)	0.0315
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)	167.8000
Leucine (g)	1.0902
Folate, DFE (g)	52.7200
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)	0.2240
Tryptophan (g)	0.1688
Threonine (g)	0.5585
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0555
Protein (g)	20.6490
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.6635
Betaine (mg)	0.3000
Phosphorus, P (mg)	339.6960
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. Slice the eggplant and squash lengthwise into 1/8 to 1/4-inch thick strips. Lay the strips out on baking sheet pan and salt generously. Set aside. | 2. Slice the peppers lengthwise into 1 1/2-inch strips. | 3. Preheat the oven to 375 degrees F. | 4. Mix the Chavrie®, olives, thyme, and eggs together in a bowl and season, to taste, with salt and pepper. | 5. Thoroughly wipe excess salt and moisture from eggplant and squash with paper towel. | 6. Spread 1 cup of the tomato sauce into the bottom of an 8x11-inch baking dish. Begin layering, remembering to season with pepper between each layer. Start with the eggplant and then summer squash , peppers and pasta. | 7. Spread sauce evenly over pasta. | 8. Dollop spoonfuls of the cheese mixture over the sauce cover. | 9. Repeat with the remaining eggplant, squash, goat cheese, and sauce. | 10. Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover. Continue baking until the vegetables are tender and the sauce thickens, about 15 minutes more. | 11. Let lasagna stand for 10 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
summer squash	2			-	-	-	-
eggplant	1		peeled sliced	-	-	-	-
red pepper	1	jar	roasted drained	-	-	-	-
chavrie goat cheese	1	package		-	-	-	-
olive	1/3	cup	pitted	-	-	-	-
thyme	2	teaspoons	chopped	1.6159999999999999	0.3912	0.08900000000000001	0.0269
egg	2			143.0	0.72	12.56	9.51
tomato sauce	1	jar		-	-	-	-
lasagna noodle	1	box		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
black pepper			ground	-	-	-	-
kosher salt				-	-	-	-

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

Cooking in progress....

Vegetarian Lasagna With Chavrie Goat Cheese