Ww Watch Your Weight Lasagna With Meat Sauce
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 98.6269 |
| Energy (kCal) | 1056.4806 |
| Carbohydrates (g) | 33.3942 |
| Total fats (g) | 59.9675 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cook the lasagna noodles according to package directions. | 2. Drain, rinse with cold water and set aside. | 3. Toast and grind the fennel seeds by placing them in a small dry skillet over medium-low heat. | 4. Cook, shaking the pan and stirring constantly until lightly browned and fragrant, 2 to 3 minutes. | 5. Watch them carefully- they will burn quickly! | 6. Remove from pan and grind to a powder. | 7. Heat a large nonstick skillet over medium-high heat. | 8. Add the oil, then add the beef, onion, bell pepper and zucchini. | 9. Cook, stirring occasionally, until the beef browns. | 10. Stir in the marinara sauce and fennel, bring to a boil. | 11. Reduce heat and simmer, uncovered, until slightly thickened and the flavors blend, about 10 minutes. | 12. Preheat the oven to 375°F. | 13. Spread one-fourth of the meat sauce in a 9 x 13 inch baking dish. | 14. Top with 3 of the noodles; spread with 1/2 cup of ricotta. | 15. Repeat the layering twice, ending with the meat sauce. | 16. Cover with foil and bake 30 minutes. | 17. Remove the foil and sprinkle with the mozzarella and Romano. | 18. Bake until heated through and cheeses are lightly browned, abut 20 minutes longer. | 19. Let stand about 10 minutes before serving. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| lasagna noodle | 9 | - | - | - | - | ||
| fennel seed | 1 | teaspoon | 6.9 | 1.0458 | 0.316 | 0.2974 | |
| olive oil | 1 | teaspoon | 39.78 | 0.0 | 0.0 | 4.5 | |
| beef | 1/2 | ground lean | 265.2006 | 0.0 | 52.2921 | 6.0973 | |
| onion | 1 | chopped | 64.0 | 14.944 | 1.76 | 0.16 | |
| red bell pepper | 1 | seeded chopped | - | - | - | - | |
| zucchini | 1 | chopped | 33.32 | 6.0956 | 2.3716 | 0.6272 | |
| marinara sauce | 2 | containers | refrigerated | - | - | - | - |
| ricotta cheese | 1 1/2 | 1/2 | fat-free | 647.28 | 11.3088 | 41.8872 | 48.2856 |
| part mozzarella cheese | 1/2 | cup | shredded part-skim | - | - | - | - |
| pecorino romano cheese | 1/4 | cup | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.