Ingredients
- 100g light ricotta cheese
- 100g reduced-fat feta cheese
- 250g frozen spinach, thawed and squeezed of excess moisture
- ¼ cup soy or dairy milk
- 4 fresh lasagne sheets, cut into thirds
- 400g can crushed tomatoes
- ? cup parsley, chopped
- ¼ cup parmesan cheese, grated
Method
- Preheat oven to 180°C. Mix together ricotta, feta, spinach and milk. Divide fresh lasagne sheets in to 12 portions.
- Lay a lasagne sheet flat and place a strip of the spinach mixture along a short edge. Roll up to form a sausage. Place seam side down in a large baking dish. Repeat with remaining ingredients.
- Mix together tomatoes and parsley and pour over rolled pasta. Sprinkle with cheese and bake for 15-20 minutes. Serve with salad.
Tips
- The spinach, feta and ricotta mixture used in this recipe is also a great filling for homemade pasta such as ravioli.
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Per Serve
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Energy (kJ)1365
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(Cal)326
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Protein (g)20
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Fat (g)9
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Saturated Fat (g)5
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Carbohydrate (g)35
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Sugars (g)5
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Dietary Fibre (g)6.7
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Sodium (mg)580
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Potassium (mg)838
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Calcium (mg)322
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Iron (mg)4.0