Ingredients
- 500g light ricotta cheese
- 2 packets (500g) frozen spinach, thawed
- 3 eggs, beaten
- 4 shallots, chopped
- 2 tablespoons parmesan cheese
- 600g tomato pasta sauce, salt reduced
- 500g lasagna sheets
- ¾ cup reduced fat cheddar cheese, grated
Method
- Preheat oven to 180°. Grease a large baking dish
- Mix ricotta, spinach, eggs, shallots and parmesan together in a large bowl
- Spread half the pasta sauce over the base of baking dish
- Lay one layer of lasagna sheets over sauce. Spread half spinach mixture over the lasagna sheets. Repeat with lasagne sheets, spinach mixture and finish with lasagne sheets
- Top lasagne sheets with remaining pasta sauce and sprinkle with grated cheese
- Bake in 180° oven for approximately 45 minutes. Cover with foil if browning.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Weight | 198g | 100g |
Energy | 883kJ | 446kJ |
Protin | 12.6g | 6.4g |
Total fat | 6.1g | 3.0g |
Saturated fat | 3.5g | 1.8g |
Carbohydrate | 25.4g | 12.8g |
Sugars | 13g | 6.6g |
Dietary Fibre | 2.4g | 1.2g |
Sodium | 646mg | 323mg |