Vegetable Lasagna Ii

1. In a 2 quart saucepan, cook onions, celery and green pepper in butter until tender.

2. Add tomatoes, water and season- ings.

3. Bring to a boil.

4. Reduce heat. Simmer over low heat, uncovered, for 30 minutes.

5. Remove from heat. Add 3/4 cup of the cheese. Stir until smooth.

6. In a 12 x 8-inch baking dish, spread 1 cup of sauce. Top with 3 noodles, 1 cup zucchini and 1 cup sauce. Repeat noodles, zucchini and sauce, noodles and sauce. Sprinkle with remaining cheese. Cover tightly with foil.

7. Bake at 350 degrees for 45 minutes.

8. Remove foil and bake 15 minutes longer.

9. Remove from oven.

10. Let stand 15 minutes.

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Nutrient	Quantity
Total fats	23.6457 g
Protein	18.131 g
Carbohydrates	69.6493 g
Energy	515.8258 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2075 g
Water	1252.5966 g
Aspartic acid	2.2014 g
Calcium, Ca	394.1821 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	1397.5825 g
Fiber, total dietary	19.3364 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	3890.7444 g
Niacin	8.1527 mg
Vitamin A, RAE	361.8393 g
Arginine	1.6099 g
Riboflavin	0.4949 mg
Tocopherol, beta	0.0794 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0099 g
Fatty acids, total saturated 20:1	0.0302 g
Glutamic acid	5.8614 g
Sodium, Na	175.4865 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0738 g
Total lipid (fat)	23.6457 g
Manganese, Mn	2.0343 mg
Fructose	13.798 g
Proline	0.5804 g
Fatty acids, total saturated 16:0	2.2124 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	6.3074 g
Choline, total	71.9358 mg
Sugars, total	34.8154 g
Serine	0.7327 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.9956 g
Vitamin B-6	1.1035 mg
Selenium, Se	1.5692 g
Ash	7.9768 g
Fatty acids, total saturated 18:1 undifferentiated	8.3543 g
Pantothenic acid	1.4804 mg
Phenylalanine	0.7561 g
Copper, Cu	1.3624 mg
Betaine	1.3465 mg
Thiamin	1.0006 mg
Retinol	0.0283 g
Methionine	0.3266 g
Iron, Fe	4.7638 mg
Carbohydrate, by difference	69.6493 g
Phosphorus, P	614.2591 mg
Folate, total	230.3637 g
Tocopherol, gamma	1.3377 mg
Lycopene	20424.1659 g
Alanine	0.719 g
Valine	0.6834 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	10.0521 g
Glycine	0.7878 g
Carotene, alpha	812.5164 g
Glucose (dextrose)	13.9837 g
Fatty acids, total saturated 14:0	0.0616 g
Zinc, Zn	3.9694 mg
Isoleucine	0.5519 g
Tocopherol, delta	0.0138 mg
Fatty acids, total saturated 12:0	0.004 g
Fatty acids, total polyunsaturated	10.2704 g
Leucine	0.9202 g
Tocotrienol, alpha	0.1534 mg
Vitamin A, IU	7198.7957 IU
Folate, DFE	230.3637 g
Tryptophan	0.2634 g
Vitamin C, total ascorbic acid	163.2903 mg
Phytosterols	92.0135 mg
Galactose	0.3662 g
Fatty acids, total polyunsaturated 18:1 c	0.0142 g
Tyrosine	0.4948 g
Vitamin K (phylloquinone)	99.0498 g
Fatty acids, total saturated	3.4062 g
Histidine	0.3902 g
Fatty acids, total monounsaturated	8.4669 g
Threonine	0.6249 g
Folate, food	230.3637 g
Cryptoxanthin, beta	3.7386 g
Vitamin E (alpha-tocopherol)	4.9963 mg
Magnesium, Mg	170.751 mg
Lysine	0.5937 g
Potassium, K	2650.2521 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.2547 g
Fluoride, F	24.1387 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	0.5 teaspoon	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Mozzarella cheese	1.25 cups	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Onion	1 cup	64	14.944	0.16
Tomato	28 ounces	142.8814	30.8783	1.5876
Zucchini	2 cups	0	0	0
Celery	0.75 cup	12.12	2.2498	0.1288
Oregano	1.5 1/2	3.975	1.0338	0.0642
Worcestershire sauce	0.5 teaspoon	2.21	0.5514	0
Water	1 cup	0	0	0
Pepper	0 teaspoon	0.7216	0.1839	0.0094
green pepper	0.33 cup	9.9333	2.3045	0.0844
lasagna noodle	9	0	0	0