This recipe has Sodium as 219% and Sugar as 107% (as a percentage of RDA).
You'll likely need to take these 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: 43.6% of RDA
• Calories: 62.0% of RDA
• Carbs: 27.6% of RDA
• Fat (total lipid): 67.0% of RDA
• Fiber: 42.8% of RDA
• Fructose: 43.2% of RDA
• Protein: 37.4% of RDA
• Sodium: 219% of RDA
• Sugar: 107% of RDA
• Vitamin A (IU): 195% of RDA
• Vitamin B6: 59.8% of RDA
• Vitamin C: 18.0% of RDA
• Iron: 24.4% of RDA
• Magnesium: 37.9% of RDA
• Manganese: 18.0% of RDA
• Niacin: 133% of RDA
• Potassium: 58.8% of RDA
• Zinc: 27.7% 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.
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Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 42.0 g
Carbohydrates 75.9 g
Iron 4.61 mg
Fiber 12.0 g
Calcium 436 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.