- 10 Coles Brand Dried Lasagne Sheets
- 1 bunch silverbeet
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 4 prosciutto slices, finely chopped
- 600g fresh ricotta
- 1/2 cup (40g) finely grated parmesan
- 1/4 cup (40g) toasted pine nuts
- 400g can diced tomatoes
- 1 cup (250ml) tomato pasta sauce
- 1 cup (100g) coarsely grated pizza cheese
- Fresh flat-leaf parsley leaves, to serve
- Mixed salad leaves, to serve
- Step 1Cook lasagne sheets in a large saucepan of boiling water for 2-3 mins or until just tender. Transfer to a bowl of cold water.
- Step 2Preheat oven to 180C. Cut down either side of silverbeet stems and remove white stalks. Discard stems and stalks. Wash leaves and, without drying, roughly tear. Place in a large saucepan. Cook over medium-low heat, covered, shaking the pan and turning silverbeet occasionally, for 2-3 mins or until wilted. Set aside for 5 mins to cool slightly. Squeeze to remove excess liquid. Finely chop.
- Step 3Heat oil in a medium frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Add the prosciutto and cook, stirring, for 5 mins or until golden.
- Step 4Combine silverbeet, onion mixture, ricotta, parmesan and pine nuts in a large bowl. Season with salt and pepper.
- Step 5Place 1 lasagne sheet on a clean work surface. Spoon one-tenth of the ricotta mixture over the lasagne sheet. Starting from 1 short end, roll up to enclose filling. Repeat with remaining lasagne sheets and filling. Use a serrated knife to cut each pasta roll into 2 pieces.
- Step 6Combine the tomato and pasta sauce in a bowl and spoon into the base of a 25cm-diameter baking dish. Place pasta rolls, cut-side up, side by side, over the sauce. Sprinkle with the pizza cheese. Bake for 30 mins or until golden and heated through. Sprinkle with parsley leaves and serve with mixed salad leaves.
- Low carb
- Lower gi
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles