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Ultra Quick Lasagna

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)211.7266
Energy (kCal)2388.1754
Carbohydrates (g)185.5419
Total fats (g)85.7971
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano. | 2. In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses. | 3. Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella. | 4. Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking. | 5. Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender. | 6. Let sit 10 minutes before cutting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato sauce 32 ounces 1025.136 163.2053 53.4341 17.7811
    garlic clove 1 403.4676 0.0 89.7602 2.2667
    red wine 1/2 cup - - - -
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    egg 2 143.0 0.72 12.56 9.51
    ricotta cheese 15 ounces 739.9218 12.9274 47.8823 55.1965
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    lasagna noodle 1 lb uncooked 403.4676 0.0 89.7602 2.2667
    mozzarella cheese 5 cups grated - - - -

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



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