RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.6782
Energy (kCal)	783.6307
Carbohydrates (g)	26.5216
Total fats (g)	52.6938
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4358
Fatty acids, total polyunsaturated 17:1 (g)	0.0229
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)	1.4903
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.7400
Tocopherol, beta (mg)	0.0198
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)	4.0913
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.0172
Proline (g)	2.9138
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1864
Adjusted Protein (g)	0.0000
Cystine (g)	0.3862
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	69.5190
Copper, Cu (mg)	0.1272
Maltose (g)	0.0000
Zinc, Zn (mg)	4.8100
Total lipid (fat) (g)	52.6938
Vitamin K (phylloquinone) (g)	12.2083
Cholesterol (mg)	320.4800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0189
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.7050
Folate, total (g)	63.9557
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1438.2462
Energy (kcal)	783.6307
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6422
Fatty acids, total saturated 14:1 (g)	0.0036
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8921
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.5347
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0349
Vitamin C, total ascorbic acid (mg)	1.8885
Lutein + zeaxanthin (g)	255.0705
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.1658
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)	52.7697
Fatty acids, total saturated 16:0 (g)	13.2429
Carbohydrate, by difference (g)	26.5216
Vitamin D (IU)	65.8000
Fructose (g)	0.0013
Fluoride, F (g)	0.7466
Aspartic acid (g)	3.1695
Tyrosine (g)	1.7179
Potassium, K (mg)	603.1617
Fatty acids, total saturated 12:0 (g)	0.4503
Vitamin A, RAE (g)	393.7827
Serine (g)	1.9253
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.7325
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)	0.0194
Fatty acids, total saturated 14:0 (g)	3.7258
Histidine (g)	1.3005
Isoleucine (g)	1.8113
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.4311
Water (g)	222.9517
Fatty acids, total saturated 8:0 (g)	0.3201
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)	89.2765
Sodium, Na (mg)	740.8130
Iron, Fe (mg)	4.0675
Energy (kJ)	3279.0005
Ash (g)	5.7483
Caffeine (mg)	0.0000
Glycine (g)	0.9621
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)	2.8372
Fatty acids, total polyunsaturated (g)	3.4278
Vitamin E (alpha-tocopherol) (mg)	2.7618
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.3083
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2691
Vitamin D (D2 + D3) (g)	1.4960
Vitamin D3 (cholecalciferol) (g)	1.4960
Lysine (g)	3.7920
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0124
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	1.3385
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)	0.0867
Folate, food (g)	63.9557
Fatty acids, total saturated 20:1 (g)	0.0859
Fatty acids, total monounsaturated (g)	21.2747
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)	0.0140
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	198.0059
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	25.3987
Vitamin B-12 (g)	1.7282
Calcium, Ca (mg)	875.9142
Fatty acids, total saturated 10:0 (g)	0.6216
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	1.6164
Glutamic acid (g)	6.9590
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	385.7600
Leucine (g)	3.5954
Folate, DFE (g)	63.9557
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)	0.3859
Tryptophan (g)	0.3978
Threonine (g)	1.5710
Fatty acids, total polyunsaturated 18:1 c (g)	1.6977
Manganese, Mn (mg)	0.2185
Protein (g)	50.6782
Cryptoxanthin, beta (g)	5.0068
Fatty acids, total saturated 18:1 undifferentiated (g)	18.9649
Betaine (mg)	0.2147
Phosphorus, P (mg)	782.1000
Tocopherol, gamma (mg)	0.4026

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. Preheat oven to 375 Farenheit. | 2. Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish. | 3. Meanwhile, heat oil in a large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop. | 4. In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture. | 5. Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan. | 6. Cover with foil and bake 25 minutes. Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
no boil lasagna noodle	8			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
baby spinach leaf	1	package	washed thawed squeezed	-	-	-	-
mozzarella cheese	1 1/2	cups	shredded divided	-	-	-	-
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
parmesan cheese	1/2	cup	grated divided	148.0	16.0	16.0	2.0
egg	1			71.5	0.36	6.28	4.755
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
tomato sauce	2 -3	cups		-	-	-	-

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

Cooking in progress....

Spinach Lasagna Roll-Ups