RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	95.6538
Energy (kCal)	1330.267
Carbohydrates (g)	89.0536
Total fats (g)	64.9909
Fatty acids, total saturated 20:0 (g)	0.0968
Fatty acids, total saturated 18:3 undifferentiated (g)	1.4362
Fatty acids, total polyunsaturated 17:1 (g)	0.0536
Fatty acids, total trans-monoenoic (g)	0.5981
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1439
Fatty acids, total saturated 4:0 (g)	0.8813
Fatty acids, total trans (g)	0.8627
Riboflavin (mg)	1.5308
Tocopherol, beta (mg)	0.1864
Lactose (g)	13.9676
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0171
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0045
Fatty acids, total saturated 18:0 (g)	5.3464
Tocopherol, delta (mg)	3.1371
Arginine (g)	3.9252
Proline (g)	11.4644
Fatty acids, total polyunsaturated 18:1 t (g)	0.5331
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.6166
Adjusted Protein (g)	0.0000
Cystine (g)	0.8230
Tocotrienol, beta (mg)	0.2722
Selenium, Se (g)	104.8950
Copper, Cu (mg)	0.3609
Maltose (g)	1.3608
Zinc, Zn (mg)	7.8431
Total lipid (fat) (g)	64.9909
Vitamin K (phylloquinone) (g)	60.6204
Cholesterol (mg)	335.9455
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0023
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.2081
Menaquinone-4 (g)	8.5765
Phytosterols (mg)	1.0580
Folate, total (g)	146.0166
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0359
Vitamin A, IU (IU)	1855.0173
Energy (kcal)	1330.2670
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6623
Fatty acids, total saturated 14:1 (g)	0.2594
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.2732
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0068
Sugars, total (g)	18.6560
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0398
Vitamin C, total ascorbic acid (mg)	16.4832
Lutein + zeaxanthin (g)	380.4121
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	5.7555
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0023
Magnesium, Mg (mg)	108.8578
Fatty acids, total saturated 16:0 (g)	12.0932
Carbohydrate, by difference (g)	89.0536
Vitamin D (IU)	53.7125
Fructose (g)	0.4562
Fluoride, F (g)	134.8483
Aspartic acid (g)	6.8881
Tyrosine (g)	4.2076
Potassium, K (mg)	1080.5116
Fatty acids, total saturated 12:0 (g)	0.9435
Vitamin A, RAE (g)	473.9888
Serine (g)	4.9964
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.6544
Fatty acids, total trans-polyenoic 22:4 (g)	0.0178
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0340
Fatty acids, total saturated 22:0 (g)	0.0768
Fatty acids, total saturated 14:0 (g)	3.1681
Histidine (g)	2.5535
Isoleucine (g)	4.4982
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1330
Niacin (mg)	2.9789
Water (g)	489.8668
Fatty acids, total saturated 8:0 (g)	0.3220
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0226
Carotene, beta (g)	125.2761
Sodium, Na (mg)	4207.6723
Iron, Fe (mg)	4.7599
Energy (kJ)	5573.0450
Ash (g)	16.9854
Caffeine (mg)	0.0000
Glycine (g)	1.9806
Fatty acids, total trans-polyenoic (g)	0.2645
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.1081
Fatty acids, total saturated 18:2 undifferentiated (g)	11.4355
Fatty acids, total polyunsaturated (g)	13.1656
Vitamin E (alpha-tocopherol) (mg)	2.6081
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.5632
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4310
Vitamin D (D2 + D3) (g)	1.4238
Vitamin D3 (cholecalciferol) (g)	1.4238
Lysine (g)	7.2019
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0404
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	49.1467
Pantothenic acid (mg)	4.0980
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)	0.3265
Fatty acids, total trans-polyenoic 18:3i (g)	0.0045
Thiamin (mg)	0.5028
Folate, food (g)	87.0497
Fatty acids, total saturated 20:1 (g)	0.2198
Fatty acids, total monounsaturated (g)	15.2509
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	10.5313
Fatty acids, total polyunsaturated 16:1 t (g)	0.0650
Fatty acids, total polyunsaturated 17:0 (g)	0.1979
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	229.7878
Fatty acids, total polyunsaturated 16:1 c (g)	0.3666
Fatty acids, total saturated (g)	24.7753
Vitamin B-12 (g)	4.7150
Calcium, Ca (mg)	1354.3299
Fatty acids, total saturated 10:0 (g)	0.8208
Galactose (g)	0.5233
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	3.0859
Glutamic acid (g)	21.1123
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0028
Carotene, alpha (g)	2.3880
Vitamin E, added (mg)	0.0000
Retinol (g)	458.4061
Leucine (g)	8.6547
Folate, DFE (g)	87.0497
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2600
Fiber, total dietary (g)	4.2555
Tryptophan (g)	1.1109
Threonine (g)	3.4892
Fatty acids, total polyunsaturated 18:1 c (g)	10.1518
Manganese, Mn (mg)	1.0473
Protein (g)	95.6538
Cryptoxanthin, beta (g)	9.5555
Fatty acids, total saturated 18:1 undifferentiated (g)	14.0533
Betaine (mg)	3.2186
Phosphorus, P (mg)	1796.3232
Tocopherol, gamma (mg)	9.3292

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. In cup mix the oil and garlic. | 3. with cooking spray, spray 2 large baking sheets. | 4. Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender. | 5. Reduce oven to 375°F. | 6. In medium bowl, mix the ricotta, egg and parmesan. | 7. Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping. | 8. Top with 1/2 of cheese mixture, and spread to partially cover noodles. | 9. Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil. | 10. Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil. | 11. Cover with 4 noodles, remaining sauce, and mozzarella. | 12. Bake 50 minutes or until cheese melts and lasagna is heated through. | 13. Let sit 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons		-	-	-	-
garlic clove	1		crushed	-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cottage cheese	15	ounces	fat-free	415.275	14.3228	47.121	18.2212
pam cooking spray				-	-	-	-
red pepper	2		seeded cut	2.5	0.5506	0.1169	0.0275
zucchini	2		trimmed cut	4.62	0.6842	0.5962	0.08800000000000001
egg	1			71.5	0.36	6.28	4.755
parmesan cheese	1/3	cup		98.6667	10.6667	10.6667	1.3333
chunky spaghetti sauce	1	jar		-	-	-	-
eggplant	1		cut	-	-	-	-
lasagna noodle	1	package		-	-	-	-
mushroom	1/2		sliced	-	-	-	-
mozzarella cheese	8	ounces	shredded	734.8188	61.7339	30.7535	40.5284
salt	1	teaspoon		-	-	-	-
basil leaf	12		chopped	-	-	-	-

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

Cooking in progress....

Roasted Vegetable Lasagna