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Spinach tomato alfredo lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)161.4626
Energy (kCal)2604.3221
Carbohydrates (g)106.0323
Total fats (g)169.7911
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375* In large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper. | 2. In a 13x9in dish, pour 3/4c tomato sauce Layer 4 lasagna noodles over sauce. | 3. Spread half of the spinach cheese mixture over noodles. | 4. Top with 1c tomato sauce. | 5. Repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese. | 6. Cover and bake 1 hour, uncover and bake 10 more minutes. | 7. Allow lasagna to cool 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach 1 package chopped thawed squeezed frozen - - - -
    ricotta cheese 2 lbs 1578.5033 27.5784 102.1491 117.7527
    mozzarella cheese 8 ounces shredded 734.8188 61.7339 30.7535 40.5284
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    egg 2 143.0 0.72 12.56 9.51
    salt pepper - - - -
    tomato sauce 1 jar used - - - -
    alfredo sauce 1 jar - - - -
    ronzoni no boil lasagna noodle they taste 1 package tried - - - -

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



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