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No-Bake Summer Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.9624
Energy (kCal)271.26
Carbohydrates (g)9.7696
Total fats (g)16.8452
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. | 2. In a large pot of boiling salted water, cook noodles according to package instructions; drain. | 3. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. | 4. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil. | 5. ASSEMBLY: Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 1/2 cup 215.76 3.7696 13.9624 16.0952
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    extra virgin olive oil 3 tablespoons - - - -
    extra virgin olive oil 2 teaspoons - - - -
    salt pepper - - - -
    lasagna noodle 8 - - - -
    garlic clove 1 minced - - - -
    grape tomato 2 pints - - - -
    zucchini 2 halved sliced - - - -
    basil leaf 1 tablespoon - - - -

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



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