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Eggplant Parmesan Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish. | 2. Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce. | 3. Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marinara sauce 1 jar - - - -
    tomato garlic 2 cans diced - - - -
    ricotta cheese 1 container - - - -
    italian seasoning 1/4 teaspoon - - - -
    no boil lasagna noodle 1 package - - - -
    eggplant 1 package breaded - - - -
    mozzarella cheese 3 cups shredded - - - -
    basil sprig - - - -

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



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