- 0:15 Prep
- 0:35 Cook
- 6 Servings
- Capable cooks
Everyone will love this delicious vegetarian lasagne but don’t share the secret of how you did it so quickly and easily.
Ingredients
- 2 x 625g packets spinach & ricotta ravioli
- Olive oil, to toss
- 1L (4 cups) tomato passata (see note)
- 200ml thickened cream
- 350g grated pizza cheese (or a mixture of mozzarella and cheddar – see note)
- 1/4 cup (20g) grated parmesan
- 1 bay leaf (optional)
- Green salad, to serve
Method
- Step 1Preheat the oven to 180°C. Lightly grease a 2-litre (8-cup) baking dish. Meanwhile, cook ravioli in a large pan of boiling salted water according to packet instructions. Drain and toss in a little oil.
- Step 2Spread 1 cup of passata in the baking dish. Arrange a third of the ravioli on top in a single layer, then top with one third of the cream and cheese. Repeat layers twice, adding the final cup of passata before you add the final layers of cream and cheese. Sprinkle with parmesan and garnish with a bay leaf, if desired.
- Step 3Cover with baking paper and foil, then bake for 25 minutes. Uncover and bake for 10 minutes or until golden. Leave for 10 minutes to cool slightly, then serve with salad.
- Low carb
- Vegetarian
Nutrition
4319 kj
Energy
53g
Fat Total
32g
Saturated Fat
9g
Fibre
55g
Protein
164mg
Cholesterol
1683.54mg
Sodium
16g
Carbs (sugar)
80g
Carbs (total)
All nutrition values are per serve
Notes
Passata (sieved tomatoes) and pizza cheese are available from supermarkets.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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