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Vegetable Lasagna II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.131
Energy (kCal)515.8258
Carbohydrates (g)69.6493
Total fats (g)23.6457
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 2 quart saucepan, cook onions, celery and green pepper in butter until tender. | 2. Add tomatoes, water and season- ings. | 3. Bring to a boil. | 4. Reduce heat. Simmer over low heat, uncovered, for 30 minutes. | 5. Remove from heat. Add 3/4 cup of the cheese. Stir until smooth. | 6. In a 12 x 8-inch baking dish, spread 1 cup of sauce. Top with 3 noodles, 1 cup zucchini and 1 cup sauce. Repeat noodles, zucchini and sauce, noodles and sauce. Sprinkle with remaining cheese. Cover tightly with foil. | 7. Bake at 350 degrees for 45 minutes. | 8. Remove foil and bake 15 minutes longer. | 9. Remove from oven. | 10. Let stand 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    celery 3/4 cup chopped 12.12 2.2498 0.5227 0.1288
    green pepper 1/3 cup chopped 9.9333 2.3045 0.4271 0.0844
    oregano 1 1/2 1/2 3.975 1.0338 0.135 0.0642
    salt 1/2 teaspoon - - - -
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    worcestershire sauce 1/2 teaspoon 2.21 0.5514 0.0 0.0
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    tomato 28 ounces 142.8814 30.8783 6.9853 1.5876
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    mozzarella cheese 1 1/4 cups shredded - - - -
    lasagna noodle 9 uncooked - - - -
    zucchini 2 cups sliced - - - -

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



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