|
Wow - this recipe is very expensive to make as well as high in calories. The funny thing is, that this dish doesn't contain any meat or seafood whatsoever. The cost and the calories are soley brough high by ingredients such as extra virgin olive oil (a quite large amount), fresh basil, baby spinach, pine nuts, ricotta cheese, mozzarella cheese and Parmigiano-Reggiano cheese. To reduce the cost of this meal, try substituting the pine nuts for walnuts - it works well in a pesto. Even the basil could be replaced by parsley, however the flavor won't exactly be the same. For the cheese, replace the Parmigiano-Reggiano cheese for a cheaper hard-rind cheese. |
Servings: 6
Total Cost: $31.03
Cost Per Serving: $5.17
Total Calories: 7,835
Calories/Serving: 1,306
| Ingredient | Volume | Mass | Cost | Calorie |
| Tomatoes, Sundried |
* |
60.00 Grams |
$0.87 |
270 |
| Olive Oil, Extra Virgin |
5/8 Cups |
129.60 Grams |
$1.92 |
1,145 |
| Onion, Yellow Diced |
1 Cup |
160.00 Grams |
$0.35 |
67 |
| Garlic |
4 Tablespoons |
34.00 Grams |
$0.16 |
51 |
| Oregano Leaves, Dried |
1 Pinch |
0.06 Gram |
$0.00 |
0 |
| Salt, Table |
1 Teaspoon |
6.00 Grams |
$0.01 |
0 |
| Black Pepper, Ground |
1 Teaspoon |
2.13 Grams |
$0.02 |
5 |
| Tomatoes, Diced, Generic Can |
* |
28.00 Ounces |
$1.47 |
158 |
| Basil, Fresh, Chopped |
1/4 Cup |
7.00 Grams |
$0.50 |
1 |
| Baby Spinach |
* |
2.00 Pounds |
$6.49 |
213 |
| Pine Nuts |
2 Cups |
303.03 Grams |
$6.73 |
2,000 |
| Ricotta Cheese, Whole Milk |
* |
32.00 Ounces |
$8.36 |
1,649 |
| Eggs, Chicken |
* |
100.00 Grams |
$0.33 |
156 |
| Pasta, Lasagne |
* |
1.00 Pound |
$1.38 |
1,601 |
| Mozzarella, Whole Milk Cheese |
1 Cup |
112.00 Grams |
$1.00 |
336 |
| Parmigiano-Reggiano Cheese |
1/2 Cup |
45.45 Grams |
$1.45 |
182 |
| Serves 6-8 12 sun-dried tomatoes, chopped
2/3 cup plus 2 tablespoons extra virgin olive oil (EVOO), divided
1 medium onion, finely chopped
6 cloves garlic, finely chopped or grated, divided
Pinch of dried oregano
Salt and freshly ground black pepper
1 can San Marzano whole plum tomatoes (28 ounces)
1/4 cup torn fresh basil (about a handful)
8 roasted red peppers (in a jar or from an olive bar), pureed in a food processor
2 pounds spinach, trimmed of thick stems
2 cups pine nuts, toasted
1 container part-skim or whole milk ricotta cheese (32 ounces)
2 eggs
1 box oven-ready lasagna noodles
1 cup shredded provolone cheese (2 generous handfuls)
1/2 cup grated Parmigiano Reggiano cheese (a generous handful) View full recipe
| |
