Drowned out by the sound of rumbling tums? Here’s how to feed a small army!
Ingredients
- 2 x 250g packets large dried instant lasagne sheets
- 3 x 500g jars tomato pasta sauce
- 600g sliced leg ham
- 6 large flat mushrooms, thickly sliced
- 6 medium tomatoes, thickly sliced
- 1kg fresh ricotta cheese, crumbled (see note)
- 1 cup chopped fresh basil leaves
- 120g baby rocket
- 1/3 cup grated cheddar cheese
- 2 tablespoons grated parmesan cheese
- Salad leaves, to serve
Method
- Step 1Preheat oven to 210°C/190°C fan-forced. Grease a 7cm-deep, 34cm x 36cm (base) baking dish.
- Step 2Arrange one-third of the lasagne sheets over the base of prepared dish, breaking to fit. Spread with 1 cup pasta sauce. Top with half the ham, mushrooms, tomato and one-third of the ricotta. Top with half the basil and rocket. Spoon over 1 cup pasta sauce.
- Step 3Repeat layers, finishing with lasagne sheets. Spread with remaining pasta sauce and remaining ricotta. Top with cheddar and parmesan. Cover with lightly greased foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes or until golden and lasagne sheets tender. Stand for 10 minutes. Serve with salad leaves.
- Low kilojoule
- Lower gi
Nutrition
1673 kj
Energy
15g
Fat Total
6g
Saturated Fat
6g
Fibre
24g
Protein
73mg
Cholesterol
1482.75mg
Sodium
13g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
We used ricotta from the supermarket deli, as it’s easier to crumble.
- Author: Annalisa Perry
- Image credit: Sam McAdam
- Publication: Super Food Ideas
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