Quick bolognese lasagne
- 3½ cups leftover bolognese sauce
- 175g (6) instant lasagne sheets
- 100g baby spinach
- 250g reduced-fat cottage cheese
- 250g reduced-fat smooth ricotta
- 1 cup grated reduced-fat tasty cheese
- pinch of nutmeg
- 6 cups mixed salad leaves, to serve
1 Preheat the oven to 170°C. Grease a 25 x 18.5 x 5cm (deep) baking dish. Spread ½ cup of bolognese over the base of the dish. Top with two lasagne sheets.
2 Spread half of the remaining bolognese over top. Top with half of the spinach leaves. Add another two lasagne sheets and the remaining bolognese. Top with the remaining spinach and lasagne sheets.
3 Combine cottage, ricotta and half of the grated cheese in a bowl. Add nutmeg and season with cracked black pepper. Mix well. Spread mixture over the lasagne sheets. Scatter over the remaining grated cheese.
4 Bake the lasagne for about 40–45 minutes. Slice and serve lasagne with salad leaves.
Nutrition Info (per serve)
Total fat 12.9g
–Saturated fat 6.6g
Dietary fibre 4.8g
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