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Easy 5 Ingredient Vegetable Lasagna

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)148.3377
Energy (kCal)1364.6503
Carbohydrates (g)28.1402
Total fats (g)70.8772
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Spread a thin layer of sauce on the bottom of a 9"x13" casserole. | 3. Cover with a layer of noodles (3 or 4 noodles should be enough). | 4. Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended. | 5. Spread 1/3 of this mixture over the pasta (you can use a cake spatula). | 6. Spread 1/3 of the remaining pasta sauce over the cheese. | 7. Spread 1/3 of the vegetables over the sauce. | 8. Sprinkle 1/3 of the mozzarella over the veggies. | 9. Repeat twice starting with the noodles and ending with the mozzarella. | 10. Cover and bake until the noodles are tender (35 to 40 minutes). | 11. Remove cover and bake 5 minutes until cheese starts to become golden. | 12. Remove from oven and allow to stand for 5 minutes before cutting into squares. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta sauce 1 jar - - - -
    no boil lasagna noodle 8 ounces 201.7333 0.0 44.88 1.1333
    part ricotta cheese 15 ounces part-skim drained mashed 586.845 21.8578 48.43600000000001 33.6373
    vegetable ie broccoli 3 cups steamed 201.7333 0.0 44.88 1.1333
    part mozzarella cheese 8 ounces part-skim grated 576.072 6.2824 55.0217 36.1066

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



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