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Vegetable Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)160.8848
Energy (kCal)1871.2677
Carbohydrates (g)60.1209
Total fats (g)108.0471
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Coat a 13x9 glass baking dish with non fat cooking spray. | 3. In a large bowl combine the soup, ricotta cheese and cream cheese. | 4. Mix well until smooth. | 5. Mix in the frozen vegetables. | 6. Mixture will be stiff. | 7. Spread 1/3 of the vegetable mixture on the bottom of the dish. | 8. Press 3 of the lasagna noodles over the vegetable mixture. | 9. Spread 1/3 of the vegetable mixture over the lasagna noodles. | 10. Sprinkle with 1/2 cup shredded cheese. | 11. Top with the remaining 3 lasagna noodles. | 12. Cover with the remaining vegetable mixture. | 13. Cover pan tightly with aluminum foil. | 14. (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil). | 15. Bake for 1 hour and 20 minutes. | 16. Remove the aluminum foil. | 17. Sprinkle the top with the remaining shredded mozzarella cheese. | 18. Return the dish to the oven for 5 minutes or until the cheese melts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream chicken soup 10 3/4 ounces condensed 274.2813 21.8206 7.2532 17.5845
    cream cheese 4 ounces softened 334.53 3.969 8.0514 32.4324
    ricotta cheese 15 ounces 739.9218 12.9274 47.8823 55.1965
    broccoli carrot cauliflower mix 16 ounces 403.4667 0.0 89.76 2.2667
    pea 10 ounces 119.0679 21.4039 7.9379 0.5670000000000001
    lasagna noodle 6 uncooked 403.4667 0.0 89.76 2.2667
    mozzarella cheese 1 cup shredded divided - - - -

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



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