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Vegetable Lasagne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)231.3621
Energy (kCal)1532.1727
Carbohydrates (g)65.6274
Total fats (g)37.0147
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. melt butter in small saucepan over medium heat. stir in flour and cook for 1 min as smooth paste. whick in milk and stir until sauce boils and thickens. add cheese with milk. set sauce aside. | 2. salt eggplant for 1/2hr then grill. chop pumpkin into large pieces and roast. | 3. mix onion, spinach and dill in sacucepan until onion is lightly cooked. | 4. heat oven to 180 degree celcius and spray tray. layer eggplant at bottom then pasta and sauce, then capsicum, pasta and sauce, pumpkin, pasta and sauce, spinach mix on top and sprinkle with parmesan. | 5. bake 30-40mins. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 sliced - - - -
    spinach 500 g chopped frozen 110.0 19.5 11.0 1.5
    red capsicum 2 roasted peeled quartered 889.4927 0.0 197.8871 4.9971
    butternut pumpkin 1 kg 889.4927 0.0 197.8871 4.9971
    onion 1 diced 64.0 14.944 1.76 0.16
    dill - - - -
    lasagna 7 -8 0.0 0.0 0.0 0.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    plain flour 2 tablespoons 889.4927 0.0 197.8871 4.9971
    milk 2 cups 297.68 23.3264 15.372 15.9576
    ricotta cheese - - - -

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



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