Dinner

Spinach and Ricotta Lasagna Wholemeal is for Dinner.

Spinach and Ricotta Lasagna Wholemeal takes 15 minutes to prepare.

Spinach and Ricotta Lasagna Wholemeal takes 45 minutes to cook.

Spinach and Ricotta Lasagna Wholemeal makes 8 servings.

The ingredients for Spinach and Ricotta Lasagna Wholemeal are:

1 250g packet of frozen spinach
1 500g tub of light ricotta cheese
1 egg
1/4 cup of skim milk
1 medium onion
2 garlic cloves, crushed
white pepper to taste
parsley, oregano, basil to taste
grated fresh nutmeg to taste
1/4 cup grated parmesan cheese
1 X 700ml bottle of Italian pasta sace
1/2 cup light mozzarella
1/2 cup light grated tasty cheese
7 sheets wholegrain lasagna sheets (1 in thirds)

Here is how you make Spinach and Ricotta Lasagna Wholemeal:

1: Mix thawed spinach, ricotta, egg, milk, onion, garlic, pepper, herbs, nutmeg and parmesan in a bowl2: In a seperate bowl mix the bottled sauce with water if too thick3: Place a very thin layer of pasta sauce on the base of a lasagna tray (to prevent sticking)4: Cover with 2 and a third lasagna sheetstop with 1/3 of the ricotta mixture, then 1/3 of the remaining sauce mix5: Repeat layers till both sauces and pasta sheets are used up, finishing with the tomato sauce6: Top evenly with the mozzarella and tasty cheeses mixed together7: Bake in oven 200oC for 45 minutes or until golden brown on topMakes 8 servingsServe with a green or garden saladNumber of Servings: 8Recipe submitted by SparkPeople user JENNYAU.

The nutritional information for Spinach and Ricotta Lasagna Wholemeal is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 271.4

• Total Fat: 7.2 g
• Cholesterol: 26.8 mg
• Sodium: 782.3 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 14.6 g
• Protein: 20.5 g

Spinach and Ricotta Lasagna Wholemeal is Italian cuisine.

The dietary needs meet for Spinach and Ricotta Lasagna Wholemeal is Vegetarian