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Noodleless Eggplant Spinach Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.9878
Energy (kCal)2419.1534
Carbohydrates (g)202.1185
Total fats (g)126.001
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. Spray a 13x9 casserole dish with cooking spray. | 2. In a saucepan, heat olive oil. Saute chopped onion until translucent, about 5 minutes Add mushrooms, saute until tender, about 3 minutes Add garlic, saute 1-2 mins more. Add diced tomatoes and spices. Reduce heat and simmer about 15 minutes. Season to your desired taste. | 3. In a bowl, mix ricotta and egg subsitute. Layer eggplant in bottom of dish. Layer ricotta mixture, fresh spinach, sauce, cheese. Repeat. Top with remaining mozzarella and parmesan. | 4. Bake for 45 minutes. Let stand for 10 minutes before serving. | 5. Substitution: Use zucchini instead of eggplant. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cooking spray - - - -
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    onion 1 chopped 60.0 14.01 1.65 0.15
    mushroom 1 cup sliced - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    italian tomato 28 ounces diced 571.5258 82.5537 12.7006 19.0509
    italian seasoning 1 tablespoon - - - -
    sugar - - - -
    mozzarella cheese 8 ounces shredded 734.8188 61.7339 30.7535 40.5284
    ricotta cheese 16 ounces fat-free fat-free 789.2499 13.7892 51.0744 58.8762
    parmesan cheese 1/2 cup shredded 148.0 16.0 16.0 2.0
    eggplant 1 sliced - - - -
    spinach 10 ounces 62.3689 11.0563 6.2369 0.8505
    egg substitute 1/4 cup - - - -

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



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