RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	23.3122
Energy (kCal)	244.7667
Carbohydrates (g)	12.7707
Total fats (g)	10.5753
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0634
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0397
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.6156
Tocopherol, beta (mg)	0.0100
Lactose (g)	4.1568
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9396
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8984
Proline (g)	0.7831
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.2892
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	41.8917
Copper, Cu (mg)	0.0866
Maltose (g)	0.0000
Zinc, Zn (mg)	2.2330
Total lipid (fat) (g)	10.5753
Vitamin K (phylloquinone) (g)	0.3800
Cholesterol (mg)	377.6333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	56.0833
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	736.8000
Energy (kcal)	244.7667
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2258
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4519
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.8268
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0385
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	28.9833
Fatty acids, total saturated 16:0 (g)	2.5120
Carbohydrate, by difference (g)	12.7707
Vitamin D (IU)	120.3833
Fructose (g)	0.0000
Fluoride, F (g)	3.6317
Aspartic acid (g)	1.5642
Tyrosine (g)	0.6378
Potassium, K (mg)	385.4000
Fatty acids, total saturated 12:0 (g)	0.0288
Vitamin A, RAE (g)	217.8167
Serine (g)	1.1368
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.8229
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.1399
Histidine (g)	0.3923
Isoleucine (g)	0.8131
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1918
Water (g)	152.0560
Fatty acids, total saturated 8:0 (g)	0.0160
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	2.6000
Sodium, Na (mg)	406.3000
Iron, Fe (mg)	2.7745
Energy (kJ)	1025.3833
Ash (g)	2.9525
Caffeine (mg)	0.0000
Glycine (g)	0.4867
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5792
Fatty acids, total polyunsaturated (g)	1.9506
Vitamin E (alpha-tocopherol) (mg)	1.0662
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2202
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	2.9800
Vitamin D3 (cholecalciferol) (g)	2.9800
Lysine (g)	1.1423
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8246
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0867
Folate, food (g)	56.0833
Fatty acids, total saturated 20:1 (g)	0.0422
Fatty acids, total monounsaturated (g)	3.9652
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	309.6200
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.7937
Vitamin B-12 (g)	1.5183
Calcium, Ca (mg)	315.6333
Fatty acids, total saturated 10:0 (g)	0.0328
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8281
Glutamic acid (g)	2.2912
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	217.6167
Leucine (g)	1.3465
Folate, DFE (g)	56.0833
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.2021
Threonine (g)	0.6736
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0304
Protein (g)	23.3122
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.6769
Betaine (mg)	1.8517
Phosphorus, P (mg)	420.4833
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. PREHEAT oven to 350°F Grease two 8 x 4-inch loaf dishes. | 2. COMBINE ricotta cheese, spinach, eggs and milk in medium bowl. Place one-fourth pasta in each prepared dish. Add one-fourth sauce and half ricotta mixture to each dish. Top each with half remaining pasta and half remaining sauce. Sprinkle both dishes with Parmesan cheese. Cover one dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months. | 3. COVER remaining dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving. | 4. TO BAKE FROZEN LASAGNA: Place dish in refrigerator overnight. Preheat oven to 375°F Remove foil and plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving. | 5. Nutrition. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
four cheese ravioli	1	package	refrigerated	-	-	-	-
ricotta cheese	1	container	reduced fat	-	-	-	-
spinach	1	package	chopped thawed squeezed frozen	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
nonfat milk	1/3	cup		27.7667	4.0507	2.7522	0.0653
marinara sauce	2	containers	refrigerated	-	-	-	-
parmesan cheese	1/4	cup	refrigerated shredded	74.0	8.0	8.0	1.0

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

Cooking in progress....

Ravioli Lasagna