RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	44.56
Energy (kCal)	439.0
Carbohydrates (g)	32.72
Total fats (g)	13.51
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1064
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)	0.1336
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4970
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)	1.2958
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)	65.3400
Copper, Cu (mg)	0.0880
Maltose (g)	0.0000
Zinc, Zn (mg)	3.6900
Total lipid (fat) (g)	13.5100
Vitamin K (phylloquinone) (g)	0.6200
Cholesterol (mg)	388.0000
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)	67.0000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	660.8000
Energy (kcal)	439.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2906
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)	1.5700
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)	44.0000
Fatty acids, total saturated 16:0 (g)	3.2734
Carbohydrate, by difference (g)	32.7200
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)	618.0000
Fatty acids, total saturated 12:0 (g)	0.1120
Vitamin A, RAE (g)	192.0000
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)	0.4346
Histidine (g)	0.3090
Isoleucine (g)	0.6710
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.2350
Water (g)	83.0300
Fatty acids, total saturated 8:0 (g)	0.0488
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)	10.4000
Sodium, Na (mg)	1062.0000
Iron, Fe (mg)	5.7500
Energy (kJ)	1837.4000
Ash (g)	6.1800
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)	1.6454
Fatty acids, total polyunsaturated (g)	2.0598
Vitamin E (alpha-tocopherol) (mg)	1.0820
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2500
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0768
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)	0.0800
Folate, food (g)	67.0000
Fatty acids, total saturated 20:1 (g)	0.0878
Fatty acids, total monounsaturated (g)	4.8148
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)	306.1200
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	5.6140
Vitamin B-12 (g)	1.7700
Calcium, Ca (mg)	696.0000
Fatty acids, total saturated 10:0 (g)	0.1068
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)	191.2000
Leucine (g)	1.0860
Folate, DFE (g)	67.0000
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)	44.5600
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.4158
Betaine (mg)	0.3000
Phosphorus, P (mg)	758.0000
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. In small bowl, combine ricotta cheese and eggs until well blended (optional). | 2. Ladle 1 1/2 cups(if using optional ingredents) to 2 cups meat sauce, spread to cover the bottom of 5 qt slow-cooker. | 3. Layer with broken to fit lasagna noodles. | 4. Cover with 1/3 of ricotta cheese mix and layer with broken to fit lasagna noodles (optional). | 5. Ladle on 1 1/2 - 2 cups meat sauce to cover noodles. | 6. sprinkle with parmsean and italian cheese (aprox 1/2 cup in total). | 7. Repeat steps 3-5, until slow-cooker is almost full. | 8. Sprinkle remaining cheese to completely cover meat sauce. | 9. Store in fridge until ready to cook (up to 2 days). | 10. Cook in covered slow-cooker for 5 hours on high or 9 hours on high. | 11. Serve when noodles are easy to pierce with a fork. | 12. You may substitute Regular or any other kind of dry lasagna noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat sauce	8	cups	tomato-based	-	-	-	-
wheat lasagna noodle	1	package		-	-	-	-
ricotta cheese	1	package		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
italian cheese	3	cups	blend	-	-	-	-

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

Cooking in progress....

Kat's Slow-Cooker Lasagna