RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	69.4942
Energy (kCal)	348.7707
Carbohydrates (g)	10.0552
Total fats (g)	2.109
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0651
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1768
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.5545
Tocopherol, beta (mg)	0.0182
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0408
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)	0.1336
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0953
Proline (g)	0.0363
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2750
Adjusted Protein (g)	0.0000
Cystine (g)	0.0222
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	58.3981
Copper, Cu (mg)	0.9843
Maltose (g)	0.0000
Zinc, Zn (mg)	3.8138
Total lipid (fat) (g)	2.1090
Vitamin K (phylloquinone) (g)	14.8710
Cholesterol (mg)	170.0004
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.7400
Folate, total (g)	78.5701
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1856.8708
Energy (kcal)	348.7707
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0528
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0177
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0782
Sugars, total (g)	4.8766
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0182
Vitamin C, total ascorbic acid (mg)	27.7420
Lutein + zeaxanthin (g)	225.3000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1122
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0590
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)	90.2702
Fatty acids, total saturated 16:0 (g)	0.3502
Carbohydrate, by difference (g)	10.0552
Vitamin D (IU)	0.0000
Fructose (g)	2.4934
Fluoride, F (g)	4.1860
Aspartic acid (g)	0.2897
Tyrosine (g)	0.0328
Potassium, K (mg)	1249.4318
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	178.4402
Serine (g)	0.0644
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0656
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0068
Histidine (g)	0.0357
Isoleucine (g)	0.0523
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.8841
Water (g)	444.1992
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	817.6300
Sodium, Na (mg)	241.8305
Iron, Fe (mg)	5.4044
Energy (kJ)	1455.5529
Ash (g)	5.1250
Caffeine (mg)	0.0000
Glycine (g)	0.0526
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2784
Fatty acids, total polyunsaturated (g)	0.7515
Vitamin E (alpha-tocopherol) (mg)	2.6900
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6648
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0737
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4682.8600
Starch (g)	0.0000
Pantothenic acid (mg)	0.2156
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4933
Folate, food (g)	78.5701
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.3566
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	235.2825
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.4908
Vitamin B-12 (g)	3.4000
Calcium, Ca (mg)	435.6909
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0610
Glutamic acid (g)	0.8568
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	183.8200
Vitamin E, added (mg)	0.0000
Retinol (g)	102.0002
Leucine (g)	0.0732
Folate, DFE (g)	78.5701
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.3730
Tryptophan (g)	0.0168
Threonine (g)	0.0632
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3580
Protein (g)	69.4942
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3038
Betaine (mg)	0.1820
Phosphorus, P (mg)	669.4514
Tocopherol, gamma (mg)	0.2184

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 375 degrees F. | 2. Brown meat with garlic and oregano in medium saucepan. | 3. Stir in spaghetti sauce; simmer 5 minutes. | 4. Remove from heat; stir in tomatoes. | 5. Spread 1/2 cup of the sauce mixture in a 13x9-inch baking dish. | 6. Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the mozzarella cheese, and 1 cup of the remaining sauce mixture in dish. | 7. Repeat layers. | 8. Top with remaining 3 noodles and remaining sauce mixture. | 9. Cover with foil. | 10. Bake 30 minutes or until heated through. | 11. Uncover; top with remaining 1 cup mozzarella cheese. | 12. Bake, uncovered, an additional 5 minutes or until cheese is melted. | 13. Let stand 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra beef	3/4	lb	ground lean	302.6007	0.0	67.3202	1.7
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
oregano leaf	1 1/2	1/2	dried	302.6007	0.0	67.3202	1.7
spaghetti sauce	1	jar		-	-	-	-
tomato	1		chopped	32.76	7.0798	1.6016	0.364
lasagna noodle	9		cooked drained	302.6007	0.0	67.3202	1.7
cottage cheese	1	container	divided low fat	-	-	-	-
mozzarella cheese	2	cups	shredded divided	-	-	-	-

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

Cooking in progress....

Cheesy Meat Lasagna Made Over