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Torgogna (Or, Torgo's Vegan Lasagna for 2)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.44
Energy (kCal)100.8667
Carbohydrates (g)-
Total fats (g)0.5667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil lasagna to al dente. Drain and allow to cool so you can handle (rinsing helps). | 2. In a bowl, mix together the 1/2 cup sauce with veggie crumbles. | 3. In a 8x8 or 9x9 baking pan, spread 1 Tbspn pasta sauce on pan bottom. Place first noodle layer on top. On top of this, spread prepared Torgotta. On top of this, spread veggie crumble mixture. On top of this, place your second layer. On top of this, place the vegan mozarella. | 4. Bake in 350 degree oven for 20-25 minutes. Eat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat lasagna noodle 4 100.8667 0.0 22.44 0.5667
    vegan veggie crumbles 6 ounces 100.8667 0.0 22.44 0.5667
    pasta sauce 1/2 cup - - - -
    pasta sauce 1 tablespoon - - - -
    cheese 1 prepared - - - -
    mozzarella cheese 1/2 cup shredded - - - -

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



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