RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.09
Energy (kCal)	76.65
Carbohydrates (g)	8.6892
Total fats (g)	1.0428
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0208
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0153
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.1262
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0045
Proline (g)	0.0171
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0190
Adjusted Protein (g)	0.0000
Cystine (g)	0.0011
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.7050
Copper, Cu (mg)	0.0103
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6269
Total lipid (fat) (g)	1.0428
Vitamin K (phylloquinone) (g)	6.2970
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0300
Folate, total (g)	7.3700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	47.2100
Energy (kcal)	76.6500
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0224
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3409
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0230
Lutein + zeaxanthin (g)	18.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0058
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)	10.7000
Fatty acids, total saturated 16:0 (g)	0.2685
Carbohydrate, by difference (g)	8.6892
Vitamin D (IU)	0.0000
Fructose (g)	0.0113
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0101
Tyrosine (g)	0.0030
Potassium, K (mg)	132.6000
Fatty acids, total saturated 12:0 (g)	0.0305
Vitamin A, RAE (g)	8.8500
Serine (g)	0.0031
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0045
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)	0.1004
Histidine (g)	0.0014
Isoleucine (g)	0.0044
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0864
Water (g)	1.8193
Fatty acids, total saturated 8:0 (g)	0.0112
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)	12.6700
Sodium, Na (mg)	230.2500
Iron, Fe (mg)	1.3680
Energy (kJ)	320.6700
Ash (g)	1.3587
Caffeine (mg)	0.0000
Glycine (g)	0.0052
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)	0.0301
Fatty acids, total polyunsaturated (g)	0.0509
Vitamin E (alpha-tocopherol) (mg)	0.1906
Sucrose (g)	0.0091
Vitamin B-6 (mg)	0.0304
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0050
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)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0092
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)	0.0118
Folate, food (g)	7.3700
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	0.2964
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)	3.4030
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6375
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	175.9700
Fatty acids, total saturated 10:0 (g)	0.0252
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0050
Glutamic acid (g)	0.0098
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0078
Folate, DFE (g)	7.3700
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)	0.4250
Tryptophan (g)	0.0020
Threonine (g)	0.0032
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.0499
Protein (g)	8.0900
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	0.2583
Betaine (mg)	0.0980
Phosphorus, P (mg)	141.4800
Tocopherol, gamma (mg)	0.2442

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 25 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. | 2. Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano. | 3. Bake in the preheated oven until the cheese is melted, 25 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
matzo	1	package		-	-	-	-
tomato sauce	1	quart		-	-	-	-
salt pepper	to taste			-	-	-	-
swiss cheese	1	package	sliced	-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428

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

Cooking in progress....

Passover Lasagna