Prep time 15 min
Cook time 50 min
Nutritional information per serving
Weight 6 g
Calories 350 cal
Total Fat 13 g
Saturated Fat 4.7 g
Carbs 38.1 g
Sugars 9.6 g
Sodium 256 mg
Fibre 4.3 g
Protein 18.3 g
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preheat oven to 180°c/160°c fan forced.
heat a large saucepan over medium heat; cook onion and garlic in oil for 2 minutes or until tender; add tomatoes, tomato paste and parsley; bring to the boil, reduce heat, simmer uncovered for 15 minutes.
meanwhile, combine spinach, ricotta and CARNATION light & creamy cooking milk in a medium bowl; mix well and set aside.
melt margarine in a medium saucepan over medium heat; add mushrooms, cook 2 minutes, add flour, cook 1 minute. gradually add extra CARNATION light & creamy cooking milk. bring to the boil, reduce heat, simmer 1 minute or until thick and creamy.
arrange 4 lasagne sheets in a lasagne dish. spread tomato sauce evenly over lasagne. top with another 4 lasagne sheets. spread spinach and ricotta mixture evenly over lasagne. top with final 4 lasagne sheets. spoon mushroom sauce evenly on top.
sprinkle with cheese, bake for 30 minutes.
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