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"value": "Experience the fusion of robust flavors and healthy ingredients with our unique Meatless Skillet Lasagna. This dish combines the protein-rich goodness of lentils, the vibrant flavors of sun-dried tomatoes, mushrooms, eggplant, broccoli, cauliflower, and a fresh salad blend, all layered between Barilla lasagna noodles. Our recipe elevates the traditional lasagna with a spicy kick from Arrabbiata sauce and a cheesy finish using Kraft's three cheese mix. It's a hearty, eco-friendly, and nutritious twist on a classic, perfect for those seeking a satisfying and meat-free Italian meal.",
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"value": "* 1 cup of dry lentils\n* 1 cup sun-dried tomatoes, chopped\n* 2 cups of mushrooms, sliced\n* 1 medium eggplant, sliced\n* 1 cup of broccoli florets\n* 1 cup of cauliflower florets\n* 2 cups of salad blends (baby spinach & spring mix)\n* 12 Barilla lasagna noodles\n* 2 cups Kraft three cheese grated cheese mix\n* 2 cans of Arrabbiata tomato sauce (15 oz each)\n* 1 tablespoon olive oil\n* Salt to taste\n* 2 garlic cloves, minced",
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"value": "1. Rinse the lentils and place them in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, until they are tender. Drain and set aside. \n2. While the lentils are cooking, preheat your oven to 375°F (190°C). \n3. Heat the olive oil in your 10-inch cast iron skillet over medium heat. Add the mushrooms and cook until they release their juices and become browned, about 5-7 minutes. Add the sun-dried tomatoes and minced garlic, and cook for another 2 minutes. \n4. Remove the vegetables from the skillet and set them aside. In the same skillet, add the Arrabbiata tomato sauce and a pinch of salt. Let the sauce simmer for about 15 minutes to allow the flavors to meld together. \n5. While the sauce is simmering, grill or roast the eggplant slices until they are tender and slightly browned. \n6. Steam or roast the broccoli and cauliflower florets until they are tender. \n7. Cook the Barilla lasagna noodles according to the package instructions. \n8. Now it's time to assemble the lasagna right in the skillet. Spread a spoonful of the tomato sauce at the bottom. Layer 4 lasagna noodles on top (you may need to break them to fit). Spread half of the lentils over the noodles, followed by half of the eggplant slices, half of the salad blend, half of the broccoli and cauliflower, and a third of the cheese mix. Repeat this layering process once more. \n9. Finish the lasagna with a final layer of noodles, the remaining tomato sauce, and the rest of the cheese. \n10. Cover the skillet with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. \n11. Let the lasagna rest for 10 minutes before slicing and serving directly from the skillet.",
"computedValue": "1. Rinse the lentils and place them in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and let simmer for 25-30 minutes, until they are tender. Drain and set aside. \n2. While the lentils are cooking, preheat your oven to 375°F (190°C). \n3. Heat the olive oil in your 10-inch cast iron skillet over medium heat. Add the mushrooms and cook until they release their juices and become browned, about 5-7 minutes. Add the sun-dried tomatoes and minced garlic, and cook for another 2 minutes. \n4. Remove the vegetables from the skillet and set them aside. In the same skillet, add the Arrabbiata tomato sauce and a pinch of salt. Let the sauce simmer for about 15 minutes to allow the flavors to meld together. \n5. While the sauce is simmering, grill or roast the eggplant slices until they are tender and slightly browned. \n6. Steam or roast the broccoli and cauliflower florets until they are tender. \n7. Cook the Barilla lasagna noodles according to the package instructions. \n8. Now it's time to assemble the lasagna right in the skillet. Spread a spoonful of the tomato sauce at the bottom. Layer 4 lasagna noodles on top (you may need to break them to fit). Spread half of the lentils over the noodles, followed by half of the eggplant slices, half of the salad blend, half of the broccoli and cauliflower, and a third of the cheese mix. Repeat this layering process once more. \n9. Finish the lasagna with a final layer of noodles, the remaining tomato sauce, and the rest of the cheese. \n10. Cover the skillet with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden. \n11. Let the lasagna rest for 10 minutes before slicing and serving directly from the skillet."
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"value": "Calculating the total calories of a recipe can vary based on the specific brands and amounts of ingredients used. However, here is a general estimate:\n\n* Dry Lentils (1 cup): ~680 calories\n* Sun-dried Tomatoes (1 cup): ~139 calories\n* Mushrooms (2 cups): ~30 calories\n* Medium Eggplant: ~132 calories\n* Broccoli (1 cup): ~55 calories\n* Cauliflower (1 cup): ~25 calories\n* Salad Blend (2 cups): ~15 calories\n* Barilla Lasagna Noodles (12): ~840 calories\n* Kraft Three Cheese Grated Cheese Mix (2 cups): ~880 calories\n* Arrabbiata Tomato Sauce (2 cans, 15 oz each): ~280 calories\n* Olive Oil (1 tablespoon): ~119 calories\n\nThe total for the entire lasagna would be roughly 3,195 calories. This does not include any additional ingredients or variations in specific product calorie counts.\n\nTo calculate the calories per serving, simply divide the total calories by the number of servings the lasagna provides. For example, if you cut the lasagna into 8 pieces, each piece would be approximately 400 calories. Please note, this is an estimation and actual values may vary.",
"computedValue": "Calculating the total calories of a recipe can vary based on the specific brands and amounts of ingredients used. However, here is a general estimate:\n\n* Dry Lentils (1 cup): ~680 calories\n* Sun-dried Tomatoes (1 cup): ~139 calories\n* Mushrooms (2 cups): ~30 calories\n* Medium Eggplant: ~132 calories\n* Broccoli (1 cup): ~55 calories\n* Cauliflower (1 cup): ~25 calories\n* Salad Blend (2 cups): ~15 calories\n* Barilla Lasagna Noodles (12): ~840 calories\n* Kraft Three Cheese Grated Cheese Mix (2 cups): ~880 calories\n* Arrabbiata Tomato Sauce (2 cans, 15 oz each): ~280 calories\n* Olive Oil (1 tablespoon): ~119 calories\n\nThe total for the entire lasagna would be roughly 3,195 calories. This does not include any additional ingredients or variations in specific product calorie counts.\n\nTo calculate the calories per serving, simply divide the total calories by the number of servings the lasagna provides. For example, if you cut the lasagna into 8 pieces, each piece would be approximately 400 calories. Please note, this is an estimation and actual values may vary."
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"value": "The nutritional content and daily allowances of a recipe can depend on many factors, including the specific brands and amounts of ingredients used. Here is a rough estimate of the nutritional content for the entire lasagna:\n\n* Protein: Lentils, cheese, and vegetables all contain protein. This lasagna could provide roughly 60-70 grams of protein in total. \n* Fiber: Lentils, vegetables, and whole grain noodles (if used) are high in fiber. The total fiber content could be around 40-50 grams. \n* Calcium: Cheese is a good source of calcium, and vegetables also provide some. The total calcium content could be roughly 1,500-2,000 milligrams. \n* Iron: Lentils and sun-dried tomatoes are good sources of iron. The total iron content could be around 15-20 milligrams. \n* Vitamin C: Tomatoes, broccoli, and cauliflower are high in Vitamin C. The total Vitamin C content could be roughly 100-200 milligrams. \n\nAs for daily allowances, they can vary depending on factors such as age, sex, weight, and activity level. However, here are some general guidelines from the FDA:\n\n* Protein: The daily recommended intake is 50 grams.\n* Fiber: The daily recommended intake is 28 grams.\n* Calcium: The daily recommended intake is 1,300 milligrams.\n* Iron: The daily recommended intake is 18 milligrams.\n* Vitamin C: The daily recommended intake is 90 milligrams for men and 75 milligrams for women.\n\nPlease keep in mind that these are rough estimates and actual values may vary. Always consult with a healthcare provider or a registered dietitian for personalized dietary advice.",
"computedValue": "The nutritional content and daily allowances of a recipe can depend on many factors, including the specific brands and amounts of ingredients used. Here is a rough estimate of the nutritional content for the entire lasagna:\n\n* Protein: Lentils, cheese, and vegetables all contain protein. This lasagna could provide roughly 60-70 grams of protein in total. \n* Fiber: Lentils, vegetables, and whole grain noodles (if used) are high in fiber. The total fiber content could be around 40-50 grams. \n* Calcium: Cheese is a good source of calcium, and vegetables also provide some. The total calcium content could be roughly 1,500-2,000 milligrams. \n* Iron: Lentils and sun-dried tomatoes are good sources of iron. The total iron content could be around 15-20 milligrams. \n* Vitamin C: Tomatoes, broccoli, and cauliflower are high in Vitamin C. The total Vitamin C content could be roughly 100-200 milligrams. \n\nAs for daily allowances, they can vary depending on factors such as age, sex, weight, and activity level. However, here are some general guidelines from the FDA:\n\n* Protein: The daily recommended intake is 50 grams.\n* Fiber: The daily recommended intake is 28 grams.\n* Calcium: The daily recommended intake is 1,300 milligrams.\n* Iron: The daily recommended intake is 18 milligrams.\n* Vitamin C: The daily recommended intake is 90 milligrams for men and 75 milligrams for women.\n\nPlease keep in mind that these are rough estimates and actual values may vary. Always consult with a healthcare provider or a registered dietitian for personalized dietary advice."
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ng-druid
commented
7 months ago
Panel Page: