RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.09
Energy (kCal)	150.65
Carbohydrates (g)	16.6892
Total fats (g)	2.0428
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0354
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0253
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.2474
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0045
Proline (g)	0.0171
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0190
Adjusted Protein (g)	0.0000
Cystine (g)	0.0011
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.3650
Copper, Cu (mg)	0.0143
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2269
Total lipid (fat) (g)	2.0428
Vitamin K (phylloquinone) (g)	6.3770
Cholesterol (mg)	8.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0300
Folate, total (g)	12.3700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	77.4100
Energy (kcal)	150.6500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0448
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6409
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0230
Lutein + zeaxanthin (g)	18.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0058
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)	18.7000
Fatty acids, total saturated 16:0 (g)	0.5291
Carbohydrate, by difference (g)	16.6892
Vitamin D (IU)	0.0000
Fructose (g)	0.0113
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0101
Tyrosine (g)	0.0030
Potassium, K (mg)	252.6000
Fatty acids, total saturated 12:0 (g)	0.0585
Vitamin A, RAE (g)	16.8500
Serine (g)	0.0031
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0045
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.2008
Histidine (g)	0.0014
Isoleucine (g)	0.0044
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1264
Water (g)	3.5393
Fatty acids, total saturated 8:0 (g)	0.0224
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	15.2700
Sodium, Na (mg)	460.2500
Iron, Fe (mg)	2.3680
Energy (kJ)	630.2700
Ash (g)	2.6387
Caffeine (mg)	0.0000
Glycine (g)	0.0052
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0527
Fatty acids, total polyunsaturated (g)	0.0881
Vitamin E (alpha-tocopherol) (mg)	0.1986
Sucrose (g)	0.0091
Vitamin B-6 (mg)	0.0504
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0050
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0092
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0218
Folate, food (g)	12.3700
Fatty acids, total saturated 20:1 (g)	0.0304
Fatty acids, total monounsaturated (g)	0.5856
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.4830
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.2595
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	335.9700
Fatty acids, total saturated 10:0 (g)	0.0504
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0050
Glutamic acid (g)	0.0098
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	0.0078
Folate, DFE (g)	12.3700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.4250
Tryptophan (g)	0.0020
Threonine (g)	0.0032
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.0499
Protein (g)	16.0900
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5095
Betaine (mg)	0.0980
Phosphorus, P (mg)	281.4800
Tocopherol, gamma (mg)	0.2442

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. Cook lasagna noodles according to package directions, drain and cut to fit pan. | 2. In small bowl, mix cottage cheese, oregano, salt and 1/4 cup of parmesan cheese. | 3. Using two deep 9 x 7-inch glass baking pans or one deep 9 x 13-inch casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce. | 4. Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce. | 5. Top this with a final noodle layer covered with remaining sauce. | 6. Sprinkle remaining 1/4 cup parmesan cheese over top. | 7. Bake in 350°F oven for 30-40 minutes until casserole is bubbling and slightly browned on top. | 8. Let cool for 15 minutes before serving so lasagna can firm up for easier slicing and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jo mama world famous spaghetti	6 -7	cups		-	-	-	-
extra wide lasagna noodle	1	box		-	-	-	-
cottage cheese	1	carton		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
salt	3/4	teaspoon		-	-	-	-
parmesan cheese	1/2	cup	grated divided	148.0	16.0	16.0	2.0
mozzarella cheese	1 1/2	1/2	shredded	-	-	-	-

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

Cooking in progress....

Jo Mama's World Famous Lasagna