RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	223.5565
Energy (kCal)	1129.4424
Carbohydrates (g)	0.9636
Total fats (g)	24.6138
Fatty acids, total saturated 20:0 (g)	0.0272
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1360
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.8251
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0544
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	1.0245
Riboflavin (mg)	1.7038
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0924
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0363
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)	3.2096
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8554
Proline (g)	0.5742
Fatty acids, total polyunsaturated 18:1 t (g)	0.8251
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4488
Adjusted Protein (g)	0.0000
Cystine (g)	0.3788
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	217.7071
Copper, Cu (mg)	0.6469
Maltose (g)	0.0924
Zinc, Zn (mg)	32.7703
Total lipid (fat) (g)	24.6138
Vitamin K (phylloquinone) (g)	8.1600
Cholesterol (mg)	498.6678
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	123.1469
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	1129.4424
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6347
Fatty acids, total saturated 14:1 (g)	0.1088
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5267
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0181
Sugars, total (g)	0.9372
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0679
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)	223.0538
Fatty acids, total saturated 16:0 (g)	5.2133
Carbohydrate, by difference (g)	0.9636
Vitamin D (IU)	0.0000
Fructose (g)	0.0924
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.6104
Tyrosine (g)	0.6032
Potassium, K (mg)	3315.9670
Fatty acids, total saturated 12:0 (g)	0.0091
Vitamin A, RAE (g)	0.0000
Serine (g)	1.0534
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9055
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.5531
Histidine (g)	0.3828
Isoleucine (g)	0.8725
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1541
Niacin (mg)	60.9126
Water (g)	781.2686
Fatty acids, total saturated 8:0 (g)	0.0000
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)	0.0000
Sodium, Na (mg)	717.7878
Iron, Fe (mg)	16.8790
Energy (kJ)	4709.6634
Ash (g)	16.1543
Caffeine (mg)	0.0000
Glycine (g)	0.5452
Fatty acids, total trans-polyenoic (g)	0.1995
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7253
Fatty acids, total polyunsaturated (g)	0.9792
Vitamin E (alpha-tocopherol) (mg)	1.9947
Sucrose (g)	0.0924
Vitamin B-6 (mg)	5.9090
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.0639
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)	6.3980
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)	0.0997
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4768
Folate, food (g)	123.1469
Fatty acids, total saturated 20:1 (g)	0.0272
Fatty acids, total monounsaturated (g)	9.0214
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3717
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.2357
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	591.6933
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.3568
Vitamin B-12 (g)	11.6335
Calcium, Ca (mg)	90.8402
Fatty acids, total saturated 10:0 (g)	0.0091
Galactose (g)	0.0924
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9293
Glutamic acid (g)	2.0460
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.3411
Folate, DFE (g)	123.1469
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1995
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1650
Threonine (g)	0.5927
Fatty acids, total polyunsaturated 18:1 c (g)	7.4256
Manganese, Mn (mg)	0.0961
Protein (g)	223.5565
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.2507
Betaine (mg)	69.3028
Phosphorus, P (mg)	1941.9377
Tocopherol, gamma (mg)	0.0000

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 noodles according to package directions. | 2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. | 3. In a small bowl, combine egg whites and ricotta cheese. | 4. Drain noodles. | 5. In each of two 13-in. x 9-in. x 2-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat. | 6. Cover and freeze one casserole for up to 3 months. | 7. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. | 8. Yield: 2 casseroles (8 servings each). | 9. To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	24			-	-	-	-
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
taco seasoning	2	envelopes		-	-	-	-
egg white	4			68.64	0.9636	14.388	0.2244
ricotta cheese	2	cartons		-	-	-	-
cheddar cheese	8	cups	shredded	-	-	-	-
chunky salsa	2	jars		-	-	-	-

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

Cooking in progress....

Beef Taco Lasagna