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Easy Roasted Red Pepper and Mushroom Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.4235
Energy (kCal)1171.6478
Carbohydrates (g)72.7024
Total fats (g)45.1155
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. | 2. Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl. | 3. Spread 1 cup of sauce on bottom of baking pan. | 4. Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce. | 5. Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce. | 6. Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce. | 7. Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella. | 8. Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 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 1 package 201.7333 0.0 44.88 1.1333
    red pepper 12 ounces roasted 136.0776 29.9711 6.3616 1.4969
    button mushroom 8 ounces sliced 201.7333 0.0 44.88 1.1333
    spinach 10 ounces chopped thawed drained frozen 62.3689 11.0563 6.2369 0.8505
    spaghetti sauce 2 cans - - - -
    part ricotta cheese 16 ounces part-skim 625.9680000000001 23.315 51.665 35.8798
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    mozzarella cheese 2 cups shredded - - - -
    egg 1 71.5 0.36 6.28 4.755

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



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