RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.2897
Energy (kCal)	146.2346
Carbohydrates (g)	8.4293
Total fats (g)	5.8053
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0388
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0344
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2386
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.5269
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4101
Proline (g)	0.2561
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1360
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.0124
Copper, Cu (mg)	0.0416
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2484
Total lipid (fat) (g)	5.8053
Vitamin K (phylloquinone) (g)	0.4590
Cholesterol (mg)	190.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0853
Folate, total (g)	28.6420
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	303.2525
Energy (kcal)	146.2346
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1248
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1900
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4893
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0140
Lutein + zeaxanthin (g)	254.6193
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4291
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)	14.2869
Fatty acids, total saturated 16:0 (g)	1.3792
Carbohydrate, by difference (g)	8.4293
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6647
Tyrosine (g)	0.2495
Potassium, K (mg)	189.6442
Fatty acids, total saturated 12:0 (g)	0.0285
Vitamin A, RAE (g)	88.1527
Serine (g)	0.4856
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3401
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1483
Histidine (g)	0.1545
Isoleucine (g)	0.3356
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0798
Water (g)	39.8544
Fatty acids, total saturated 8:0 (g)	0.0132
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	4.3731
Sodium, Na (mg)	301.0242
Iron, Fe (mg)	1.8810
Energy (kJ)	612.1714
Ash (g)	1.8140
Caffeine (mg)	0.0000
Glycine (g)	0.2161
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8006
Fatty acids, total polyunsaturated (g)	0.9934
Vitamin E (alpha-tocopherol) (mg)	0.5334
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1053
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4561
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.7666
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0305
Folate, food (g)	28.6420
Fatty acids, total saturated 20:1 (g)	0.0287
Fatty acids, total monounsaturated (g)	2.1226
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	149.9984
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.2207
Vitamin B-12 (g)	0.6650
Calcium, Ca (mg)	188.3507
Fatty acids, total saturated 10:0 (g)	0.0282
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3676
Glutamic acid (g)	0.8367
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	87.8000
Leucine (g)	0.5431
Folate, DFE (g)	28.6420
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0295
Tryptophan (g)	0.0835
Threonine (g)	0.2781
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0186
Protein (g)	14.2897
Cryptoxanthin, beta (g)	4.6162
Fatty acids, total saturated 18:1 undifferentiated (g)	1.9589
Betaine (mg)	0.1502
Phosphorus, P (mg)	239.3238
Tocopherol, gamma (mg)	0.2508

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 65 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. | 2. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. | 3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach. | 4. Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined. | 5. Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil. | 6. Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
lasagna noodle	9			-	-	-	-
spinach	1	bunch		-	-	-	-
ricotta cheese	1	container		-	-	-	-
mozzarella cheese	1/2	cup	shredded	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
basil	1	pinch		0.0127	0.0015	0.0017	0.0004
salt black pepper	to taste		ground	-	-	-	-
pasta sauce	1	cup		-	-	-	-
mozzarella cheese	1/2	cup	shredded	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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

Cooking in progress....

Easy Vegetarian Spinach Lasagna