Vegetarian

Spinach and Ricotta Lasagna takes several minutes to prepare.

Spinach and Ricotta Lasagna takes several minutes to cook.

Spinach and Ricotta Lasagna makes 6 servings.

The ingredients for Spinach and Ricotta Lasagna are:

1 large Egg, fresh, whole, raw
40 gram(s) Mainland Parmesan Cheese
250 gram(s) Philadelphia Light Cream Cheese
500 gram(s) Ricotta, Perfect Italiano (by ROSCOE01)
400 grams Spinach, frozen
9 large San Remo instant lasagna sheets
534 gram can Pam's Creamy Pumpkin Soup
200 gram(s) pams mild cheddar cheese

Here is how you make Spinach and Ricotta Lasagna:

Thaw spinach and squeeze out excess water. Mix ricotta, cream cheese, parmesan, egg and spinach. Season with nutmeg and salt and pepper. Mix pumpkin soup with a cup of water or stock. Lightly grease base of dish and add a ladle of soup mix. Add a single layer of lasagna sheets over bottom of dish. Drizzle a ladle of soup mix over and spread half the cheese and spinach mix on top. Drizzle again with a ladle of soup mix. Repeat and finish with a third layer of lasagna sheets. Pour remaining soup mix over the top and sprinkle grated cheddar over. Cover with greased foil and bake at 180C fan or 200C roast for 30 mins. Remove foil and bake a further 20mins or until golden. Stand for 10 mins before serving.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user ALISONMC.

The nutritional information for Spinach and Ricotta Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 607.6

• Total Fat: 29.4 g
• Cholesterol: 31.0 mg
• Sodium: 682.7 mg
• Total Carbs: 54.8 g
• Dietary Fiber: 3.9 g
• Protein: 30.2 g