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Chicken and Vegetable Lasagna

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)123.9794
Energy (kCal)1560.4774
Carbohydrates (g)89.6212
Total fats (g)74.0261
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Cook noodles according to package directions. | 3. Coat a large saucepan with cooking spray, place over medium-high heat. | 4. Add chicken; cook, stirring frequently, 2 minutes. | 5. Add pasta sauce, artichokes and red pepper. | 6. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. | 7. Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish. | 8. Layer 3 noodles over sauce. | 9. Combine ricotta cheese and pesto; spoon over noodles. | 10. Top with 1 cup sauce and 1 cup mozzarella cheese. | 11. Repeat layering with remaining noodles, sauce and mozzarella cheese. | 12. Cover with foil. | 13. Bake 30 minutes. | 14. Uncover; continue baking 10 minutes or until hot and bubbly. | 15. Let stand 5 minutes before serving; garnish with basil, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat lasagna noodle 6 151.3 0.0 33.66 0.85
    chicken breast 3/4 skinless boneless cut 585.1349 0.0 70.9306 31.468000000000004
    tomato basil pasta sauce 26 ounces 530.7025 76.657 11.7934 17.6901
    artichoke heart 1 can drained chopped 151.3 0.0 33.66 0.85
    red pepper 1/2 cup roasted drained chopped bottled 30.0 6.6075 1.4025 0.33
    ricotta cheese 1 container - - - -
    pesto sauce 1/4 cup 263.34 6.3567 6.1929 23.688000000000002
    mozzarella cheese 2 cups shredded divided - - - -
    basil chopped - - - -
    cooking spray - - - -

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



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