This recipe has Fat (total lipid) as 97.5% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.5% of RDA
• Calories: 47.4% of RDA
• Carbs: 27.7% of RDA
• Fat (total lipid): 97.5% of RDA
• Fiber: 35.7% of RDA
• Fructose: 0.0% of RDA
• Protein: 48.4% of RDA
• Sodium: 8.5% of RDA
• Sugar: 1.7% of RDA
• Vitamin A (IU): 74.0% of RDA
• Vitamin B6: 53.2% of RDA
• Vitamin C: 5.3% of RDA
• Iron: 0.8% of RDA
• Magnesium: 62.1% of RDA
• Manganese: 137% of RDA
• Niacin: 101% of RDA
• Potassium: 31.7% of RDA
• Zinc: 33.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Preheat the oven to 375F.
PREPARING THE LASAGNA NOODLES
2.
Prepare the lasagna noodles according to the directions on the package.
3.
Once the noodles are cooked, drain and set aside.
PREPARING THE FILLING
4.
In a large frying pan, add the ground pork.
5.
Cook the ground pork over medium heat and add the chopped kale, just a few minutes before the pork is done cooking.
6.
Once the pork and kale are cooked, drain if necessary.
TO ASSEMBLE
7.
Lay the lasagna noodles out flat.
8.
Spoon a thin layer along the noodle and roll up as tightly as possible.
9.
Lay each roll, seam side down, into a greased baking dish.
10.
Bake in the preheated oven for 5-8 minutes, or until the tops start to crisp.
PREPARING THE SAUCE
11.
Melt butter in a sauce pan. Once melted add flour slowly, whisking constantly. Cook flour for about 1 minute.
12.
Slowly add coconut milk whisking constantly to maintain a smooth consistency. Salt & pepper to taste.
TO SERVE
13.
Add 2-4 roll-ups to a plate and drizzle the sauce over. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A dairy-free variant of this recipe can be made.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 949
Protein 54.5 g
Carbohydrates 76.2 g
Iron 0.16 mg
Fiber 9.98 g
Calcium 14.7 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
