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Pesto Artichoke Spinach Lasagna

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)86.435
Energy (kCal)2287.29
Carbohydrates (g)88.0448
Total fats (g)177.6894
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce). | 3. Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces. | 4. Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish. | 5. Lay three lasagna noodles over pesto-tomato spread, trimming if needed. | 6. Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture. | 7. Repeat two more layers. | 8. Sprinkle 1/2 cup shredded parmesan on top layer. | 9. If freezing- cover well and thaw before cooking. | 10. Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pesto sauce 1 cup 1053.36 25.4268 24.7716 94.75200000000001
    pasta sauce 1/2 cup - - - -
    cream cheese 4 ounces softened 334.53 3.969 8.0514 32.4324
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    spinach 1 package chopped chopped squeezed frozen - - - -
    artichoke 1 can - - - -
    sun tomato 1/2 cup sun-dried chopped - - - -
    parmesan cheese 1 1/2 cups shredded divided 444.0 48.0 48.0 6.0
    lasagna noodle 9 cooked drained - - - -

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



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