SPINACH & RICOTTA LASAGNE
SPINACH & RICOTTA LASAGNE
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
6
Prep Time
30 minutes
Cook Time
50 minutes
Calories
651
Ingredients
250g chopped spinach
800g ricotta, crumbled
1/2 tsp ground nutmeg
1 egg, light beaten
1/2 cup fresh basil leaves, chopped
1 cup parmesan, finely grated
535g can creamy pumpkin soup
1 cup liquid vegetable stock
8 dried instant lasagne sheets
1 1/3 cups mozzarella, grated
Directions
Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm x 30cm baking dish.
Combine spinach, ricotta, nutmeg, egg, basil and 1/2 cup parmesan in a bowl. Season with salt and pepper to taste. Stir.
In a large jug, place soup and stock. Over the base of the prepared dish, place 2 lasagne sheets breaking to fit, if necessary. Over the lasagne sheets, spoon one-third of ricotta mixture, spreading to cover. Top with 1/3 cup mozzarella. Drizzle with 1/2 cup pumpkin soup mixture. Repeat layering process twice, finishing with lasagne sheets. Pour over remaining pumpkin soup mixture. Top with remaining mozzarella and parmesan.
Cover dish with foil. Bake for 30 minutes. Uncover. Bake for another 20 minutes or until golden and tender. Rest for 10 minutes. Serve with extra basil leaves.
Nutrition
Calories 651, Fat 27.4 grams, Saturated Fat 16.7 grams, Fiber 6 grams, Protein 40.1 grams, Cholesterol 55.6 milligrams, Sodium 1168 milligrams, Carbs 55.6 grams
