RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	37.3516
Energy (kCal)	381.2882
Carbohydrates (g)	35.6308
Total fats (g)	11.1947
Fatty acids, total saturated 20:0 (g)	0.0025
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2947
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.2613
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7318
Tocopherol, beta (mg)	0.0000
Lactose (g)	5.6070
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8699
Tocopherol, delta (mg)	0.0046
Arginine (g)	1.3850
Proline (g)	2.7626
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.8963
Adjusted Protein (g)	0.0000
Cystine (g)	0.1946
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	30.7011
Copper, Cu (mg)	0.3238
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7592
Total lipid (fat) (g)	11.1947
Vitamin K (phylloquinone) (g)	307.6966
Cholesterol (mg)	39.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1544
Menaquinone-4 (g)	1.8900
Phytosterols (mg)	22.9150
Folate, total (g)	228.8057
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6503.7008
Energy (kcal)	381.2882
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1291
Fatty acids, total saturated 14:1 (g)	0.0407
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6444
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.0460
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	69.5625
Lutein + zeaxanthin (g)	12652.5833
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8284
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	129.7553
Fatty acids, total saturated 16:0 (g)	2.0845
Carbohydrate, by difference (g)	35.6308
Vitamin D (IU)	6.3000
Fructose (g)	4.9372
Fluoride, F (g)	67.5700
Aspartic acid (g)	2.5169
Tyrosine (g)	1.4302
Potassium, K (mg)	1489.9858
Fatty acids, total saturated 12:0 (g)	0.1836
Vitamin A, RAE (g)	394.6570
Serine (g)	1.5514
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4265
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0074
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	0.6656
Histidine (g)	0.8041
Isoleucine (g)	1.4569
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9596
Water (g)	558.0820
Fatty acids, total saturated 8:0 (g)	0.0595
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	3734.8893
Sodium, Na (mg)	1066.2003
Iron, Fe (mg)	4.1336
Energy (kJ)	1595.5653
Ash (g)	7.1490
Caffeine (mg)	0.0000
Glycine (g)	0.6919
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3517
Fatty acids, total polyunsaturated (g)	0.6491
Vitamin E (alpha-tocopherol) (mg)	1.8120
Sucrose (g)	1.2596
Vitamin B-6 (mg)	0.7764
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0717
Vitamin D (D2 + D3) (g)	0.2100
Vitamin D3 (cholecalciferol) (g)	0.2100
Lysine (g)	2.2784
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8563
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0634
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2769
Folate, food (g)	228.8057
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	1.9750
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0744
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0302
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	83.8322
Fatty acids, total polyunsaturated 16:1 c (g)	0.0050
Fatty acids, total saturated (g)	4.5303
Vitamin B-12 (g)	1.1230
Calcium, Ca (mg)	468.2285
Fatty acids, total saturated 10:0 (g)	0.1993
Galactose (g)	0.0632
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.0746
Glutamic acid (g)	6.2831
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	83.4000
Leucine (g)	2.6866
Folate, DFE (g)	228.8057
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.8966
Tryptophan (g)	0.3736
Threonine (g)	1.2207
Fatty acids, total polyunsaturated 18:1 c (g)	0.0210
Manganese, Mn (mg)	1.1584
Protein (g)	37.3516
Cryptoxanthin, beta (g)	0.4413
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7897
Betaine (mg)	63.1925
Phosphorus, P (mg)	630.6747
Tocopherol, gamma (mg)	0.2315

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 425°; spray 13 x 9 inch glass baking dish with cooking spray. | 2. Cook and drain lasagna noodles as directed on package. | 3. Rinse with cold water to cool; drain well. | 4. Meanwhile, in a 12-inch skillet or 4-quart Dutch oven, heat sherry to boiling over med-high heat. | 5. Add onion; cook 3 minutes, stirring frequently. | 6. Stir in mushrooms, zucchini, bell peppers, and salt; cook 5 minutes, stirring occasionally. | 7. Stir in spinach, basil, and oregano; cook 2 minutes. | 8. Remove from heat; drain well. | 9. In medium bowl, mix ricotta, cottage cheese and Parmesan cheese. | 10. Place 3 noodles in bottom of baking dish. | 11. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. | 12. Repeat layers 2 more times. | 13. Top with remaining 3 lasagna noodles, the tomato sauce, and mozzarella cheese. | 14. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. | 15. Bake 25-30 minutes or until bubbly around edges. | 16. Uncover; bake 5 minutes longer or until top is light golden brown. | 17. Let stand 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	12		uncooked	-	-	-	-
sherry	1/2	cup		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
mushroom	1	package	sliced	-	-	-	-
zucchini	2	cups	shredded	42.16	7.7128	3.0008	0.7936
red bell pepper	2	cup	chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
spinach	2	cups	chopped	13.8	2.178	1.716	0.23399999999999999
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
ricotta cheese	1	container	reduced fat	-	-	-	-
cottage cheese	1	cup	fat free	205.8	7.098	23.351999999999997	9.03
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
tomato sauce	1	can		-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-

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

Cooking in progress....

Italian Vegetarian Lasagna