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Quick & Easy Vegetarian Lasagna

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)149.06
Energy (kCal)2038.3826
Carbohydrates (g)144.1497
Total fats (g)92.1631
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 375°F. | 2. Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl. | 3. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top. | 4. Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella. | 5. Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu 1 soft 40.8233 0.7881 4.896 2.4721
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    egg 2 143.0 0.72 12.56 9.51
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    tomato basil pasta sauce 39 ounces 796.0538 114.9855 17.6901 26.5351
    no boil lasagna noodle 8 ounces 201.7333 0.0 44.88 1.1333
    baby spinach 3 cups 20.7 3.267 2.574 0.35100000000000003
    mozzarella 2 cups low fat 672.0 4.9056 49.6608 50.06399999999999

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



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