We chose this dish

because it had the perfect

amount of ingredients for
this project and we all
liked how it was a
cultured and traditional
dish. We all talked and
agreed on what we
thought would have a
culture and what dish
would be perfect for this
project.

Lasagna
by Belle, Ava, and Emmett

Ingredients and Recipe

1 pound lean ground beef

4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella
cheese
1/4 cup hot water

http://www.myrecipes.
com/recipe/extra-easy-lasagna

Cook beef in a large skillet over medium

heat, stirring until it crumbles and is no
longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly
greased 11- x 7-inch baking dish; layer with
3 noodles and half each of ricotta cheese
and mozzarella cheese. (The ricotta cheese
layers will be thin.)
Repeat procedure; spread remaining onethird of meat sauce over mozzarella cheese.
Slowly pour 1/4 cup hot water around inside
edge of dish.
Tightly cover baking dish with 2 layers of
heavy-duty aluminum foil.
Bake at 375 for 45 minutes; uncover and
bake 10 more minutes. Let stand 10 minutes
before serving.

History
Lasagna originated in Naples, Italy.
It first appeared in the first
published recipe book there and
became a traditional dish.

Organic?
All of our ingredients are
organic. The only ingredient
that was local was the ricotta
cheese.

Where Ingredients
Are From
Beef: Colorado (1,563 km) by truck
Pasta Sauce: Napa Valley, California
(2,800 km) by truck
Lasagna Noodles: Italy (9,279 km) by
boat
Ricotta Cheese: San Antonio (119 km)
by truck
Mozzarella Cheese: Los Angeles (2,217
km) by truck
Water: Council, Idaho (2,817 km) by
truck

Calculations
Pasta Sauce
2.89 kcal

695 g

2880 km

5,784,624 kcal

4184 g-km

4184

2.89 kcal

425 g

119 km

146,162 kcal

4184 g-km

4184

= 1,382 kcal

Leonardi.

Ricotta Cheese

= 35 kcal

Lasagna Noodles
.423 kcal

187.5 g

9279 km

735,941 kcal

4184 g-km

4184

The use of tomato sauce

with pasta appears for the
first time in the Italian
cookbook L'Apicio moderno,
by Roman chef Francesco

= 176 kcal

Originated from Italy

dating back to the
Bronze Age.

Originated in Naples,
Italy where the first
modern recipe was
created and published
and became a traditional
dish.

Calculations
Mozzarella cheese
2.890

560 grams

2217 km

35,879,928 kcal

4184 g-1km

4184

2.89 kcal

453.592 grams

1563 km

2,048,906.82
kcal

4184 g-km

4184

2.890

59 grams

2817 km

480,326 kcal

4,184g-km

4184

=857.5 kcal

Originated in Naples,
Italy from the milk of
water buffalos.

= 489.7 kcal

Ground beef dates

back to the ancient
times.

Beef

Water

=114.8 kcal

Total amount of
kilocalories- 3,073
Total amount of grams2,380.1
Total distance traveled18,875 kilometers

Reflection
Emmett researched the mozzarella cheese and the water, Ava researched the pasta sauce
and the ricotta cheese, and Belle researched the beef and the lasagna noodles. We concluded that
all of the ingredients were organic but only a few were local. As a group we all agree that lasagna
is not sustainable because the amount of energy to only transport the ingredients is more than
what anyone could get out of the food. From the calculations you can see that 3,073 kilocalories
are used to only transport the ingredients which means that that number would be bigger if you
included the whole process from start to finish. Lasagna has changed so little throughout the
years that it has been made and consumed. In the end, local organic food is generally more
healthy but at the same time, more expensive while the inorganic food is less expensive, less
healthy, and is less sustainable in the long run.