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Spinach Lasagna (Vegan and Very Healthy)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)155.7176
Energy (kCal)1396.7801
Carbohydrates (g)67.4683
Total fats (g)72.5202
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Cook and drain the noodles. | 3. Place everything except the spinach in a food processor and blend until smooth. | 4. Place in a bowl and stir in the spinach. | 5. Cover the bottom of a baking dish with tomato sauce. | 6. Cover it then with a layer of noodles (you might have to break some noodles apart). | 7. Cover with desired amount of spinach/tofu mixture (make sure to leave some for another layer). | 8. Repeat the last 3 steps until finished. | 9. Cover in aluminum foil and bake for 25-30 minutes (I haven't quite gotten the baking time down yet, so you might want to tinker with the time a little). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat lasagna noodle 1/2 12.6083 0.0 2.805 0.0708
    spinach 20 ounces chopped thawed drained frozen 124.7378 22.1126 12.4738 1.7009999999999998
    tofu 28 ounces 1143.0515 22.0672 137.0868 69.2181
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    soymilk 1/3 cup 43.74 5.0868 2.6487 1.4175
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    basil 3 teaspoons minced 0.6095 0.0702 0.0835 0.017
    salt 2 teaspoons - - - -
    tomato sauce - - - -

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



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