RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	104.2578
Energy (kCal)	553.1038
Carbohydrates (g)	9.3128
Total fats (g)	8.0918
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1200
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3297
Fatty acids, total saturated 4:0 (g)	0.0344
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.9258
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0579
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)	0.6913
Tocopherol, delta (mg)	0.0346
Arginine (g)	0.4186
Proline (g)	0.2808
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1959
Adjusted Protein (g)	0.0000
Cystine (g)	0.1379
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	100.2247
Copper, Cu (mg)	1.1898
Maltose (g)	0.0000
Zinc, Zn (mg)	5.8392
Total lipid (fat) (g)	8.0918
Vitamin K (phylloquinone) (g)	67.0531
Cholesterol (mg)	416.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0220
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.7340
Folate, total (g)	103.5589
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1085.2966
Energy (kcal)	553.1038
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1916
Fatty acids, total saturated 14:1 (g)	0.0036
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1928
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.5414
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0349
Vitamin C, total ascorbic acid (mg)	5.0655
Lutein + zeaxanthin (g)	474.9035
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1786
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4415
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)	108.9001
Fatty acids, total saturated 16:0 (g)	1.7944
Carbohydrate, by difference (g)	9.3128
Vitamin D (IU)	41.0000
Fructose (g)	0.0069
Fluoride, F (g)	0.7466
Aspartic acid (g)	0.6888
Tyrosine (g)	0.2569
Potassium, K (mg)	1266.6627
Fatty acids, total saturated 12:0 (g)	0.0297
Vitamin A, RAE (g)	240.5785
Serine (g)	0.4947
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3503
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1265
Histidine (g)	0.1584
Isoleucine (g)	0.3443
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	5.1439
Water (g)	399.1167
Fatty acids, total saturated 8:0 (g)	0.0138
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	201.4695
Sodium, Na (mg)	611.6354
Iron, Fe (mg)	8.6971
Energy (kJ)	2312.8143
Ash (g)	7.3988
Caffeine (mg)	0.0000
Glycine (g)	0.2266
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.9618
Fatty acids, total polyunsaturated (g)	1.7806
Vitamin E (alpha-tocopherol) (mg)	2.9255
Sucrose (g)	0.0047
Vitamin B-6 (mg)	0.6593
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4668
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0124
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.7943
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5788
Folate, food (g)	103.5589
Fatty acids, total saturated 20:1 (g)	0.0287
Fatty acids, total monounsaturated (g)	2.5361
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	445.3602
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	2.7815
Vitamin B-12 (g)	5.1983
Calcium, Ca (mg)	738.7107
Fatty acids, total saturated 10:0 (g)	0.0284
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3809
Glutamic acid (g)	0.8590
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.1690
Vitamin E, added (mg)	0.0000
Retinol (g)	223.8003
Leucine (g)	0.5605
Folate, DFE (g)	103.5589
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.4834
Tryptophan (g)	0.0865
Threonine (g)	0.2856
Fatty acids, total polyunsaturated 18:1 c (g)	1.7013
Manganese, Mn (mg)	0.1184
Protein (g)	104.2578
Cryptoxanthin, beta (g)	4.6788
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3058
Betaine (mg)	0.2502
Phosphorus, P (mg)	1058.8544
Tocopherol, gamma (mg)	0.4299

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. Cook lasagna then drain. | 2. Cook sausage and drain. | 3. Stir spaghetti sauce into sausage; set aside. | 4. Combine egg and next 5 ingredients, stir well. | 5. Spread about 1/2 cup meat sauce into a 13 x 9 x 2 inches pan. | 6. Layer 1/2 the noodles, 1/2 the ricotta mixture, 1/3 the mozzarella cheese and 1/3 of the remaining meat mixture. | 7. Repeat layers using equal amounts. | 8. Arrange pepperoni on top. | 9. Spoon remaining meat mixture on top. | 10. Bake at 375 degrees for 20 minutes. | 11. Sprinkle with remaining cheese and bake 5 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	package		403.4676	0.0	89.7602	2.2667
bulk italian sausage	1			403.4676	0.0	89.7602	2.2667
spaghetti sauce	1	jar		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
ricotta cheese	1	carton		-	-	-	-
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
mozzarella cheese	2	cups	shredded	-	-	-	-
pepperoni	1	package	sliced	-	-	-	-

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

Cooking in progress....

Lasagna Maria