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Reduced-Fat Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.1508
Energy (kCal)1048.1426
Carbohydrates (g)33.8492
Total fats (g)53.8185
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Boil noodles as directed on package, then rinse and lay noodles flat on paper towels. | 3. Brown Sausage and onions, then drain. I rinse my sausage with hot water, to remove as much grease as possible. | 4. Mix spaghetti sauce and sausage mixture. | 5. In a medium bowl, mix together ricotta, 2 cups shredded cheese, egg whites, Italian Seasoning, and garlic powder. | 6. Put a small amount of sauce mixture in the bottom of a 9 x 13 pan. | 7. Assemble lasagna by layering (3 layers) noodles, 1/3 cheese mixture, and 1/3 remaining sauce. | 8. Top lasagna with remaining 1 cup shredded cheese, cover pan with foil, and bake for 35 to 45 minutes, or until sauce is bubbling around the edges of the pan. | 9. Remove foil and bake an additional 10 minutes. | 10. Hint: I like to assemble the lasagna the night before, then bake it the next day for about 1 hour, plus 10 minutes with foil removed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lasagna noodle 9 - - - -
    italian turkey sausage 8 ounces 358.3376 10.546 34.1328 19.8446
    part ricotta cheese 15 ounces part-skim 586.845 21.8578 48.43600000000001 33.6373
    italian cheese 3 cups reduced fat blend - - - -
    spaghetti sauce 1 jar - - - -
    egg white 6 102.96 1.4454 21.581999999999997 0.3366
    italian seasoning 2 teaspoons - - - -
    garlic powder - - - -
    vidalia onion 1/2 cup chopped - - - -

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



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