Arts & Entertainment Blog ? Lasagna Nutrition and Cooking

Piping hot lasagna with an ooze of mozzarella or provolone cheese, layers of crushed and sun-dried tomatoes, bell pepper strips, creamy ricotta cheese, fluffy eggs, deep-green spinach and chunks of sausage, ground beef or chicken, packs plenty of protein, calcium, vitamin A, vitamin C, lutein and zeaxanthan. Various substitutions can raise or lower the nutrient level and overall healthiness of the dish without sacrificing flavor. Even after freezing, thawing and reheating, lasagna remains a powerhouse of nutrients.

Cooked lasagna noodles layered with tomato puree, ground beef, onions, garlic, basil, ricotta cheese, eggs, oregano and provolone cheese packs over 66 g of protein, 1.52 g of calcium, 9 mg vitamin C, almost 1,600 IU of vitamin A and over 251 mg of iron per serving. Traditional lasagna also has 1.116 g of sodium and more than 31 g of fat per serving.

Using chicken instead of ground beef and mozzarella instead of provolone in your traditional lasagna recipe cuts the sodium content of the dish in half. If you replace the eggs with the same amount of mashed tofu, you gain 18 mg of calcium per serving. Baked, sliced cornmeal mush makes a delicious vegan substitute for lasagna noodles. If you replace the eggs and cheese with mashed tofu, omit the ground beef, sausage or chicken and add spinach or Swiss chard, parsley or mushrooms, the dish becomes vegan. You can keep the cheeses and eggs in a kosher lasagna, as long as you omit the ground beef, chicken or sausage. Soy chorizo or seitan chunks provide the texture of meat in your lasagna, if you are new enough to vegansim to want it. Bell pepper strips and sun-dried tomatoes add extra vitamins A and C, plus lutein and zeaxanthan. Without the seitan, you have gluten-free lasagna.

No matter how you make lasagna, its nutritional value depends on safe cooking and storage. Heat lasagna until its internal temperature reaches the highest safe temperature required for any individual ingredient. For example, lasagna containing eggs must heat to a minimum internal temperature of 160 degrees Fahrenheit. Despite the June 2011 change in recommended internal temperature for pork chops and roasts to 145 degrees F, the recommended internal temperature for ground pork products is still 160 degrees. The temperature for chicken and turkey is 165 degrees.

Lasagna, like all other foods, needs to be refrigerated below 40 degrees F and frozen at zero degrees or lower. It should be refrigerated while cooling off rather than sitting on a counter, and should be discarded if it sits out for more than two hours between 70 and 90 degrees or more than one hour above 90 degrees.

Articles Cited:
Lasagna Nutrition
How to cook lasagna

Source: http://ratujtybet.org.pl/lasagna-nutrition-and-cooking/

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