To start our spinach and ricotta lasagne, we make two fillings, one a slow-cooked tomato sauce, the other a blend of spinach and ricotta enlivened with basil and lemon zest, which we spread in alternating layers over fresh sheets of pasta. We then make a bechamel sauce which we enrich with grated Parmesan and smooth it over the top of the lasagne, ready for you to bake at home.
Fresh lasagne sheets, ricotta, spinach, free-range pasteurised eggs, Parmesan, salt, nutmeg, garlic, lemon zest, basil, mozzarella, onion, tomatoes, olive oil, milk, butter, flour.
CONTAINS:
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 4794.2kj | 9588.4kj |
| PROTEIN | 60.7g | 121.4g |
| FAT TOTAL | 65.9g | 131.8g |
| - SATURATED | 37.5g | 75g |
| CARBS | 70.4g | 140.8g |
| - SUGARS | 24.8g | 49.7g |
| SODIUM | 2890.9mg | 5781.9mg |
Small:
Serves 1 (hungry!) - 2 adults with a salad
Large:
Serves 3-4 adults with a salad
Serve with a mixed leaf and/or tomato salad. If you're feeding hungry teens, you may also wish to supply Iggy's sourdough bread and Pepe Saya butter on the side.
Frozen product. Once defrosted, cook and consume within 48 hours.
This dish comes uncooked in a foil tray, ready to bake.
SMALL: Bake in a 180C oven for 40 min (from defrosted) to 50 min (from frozen) or until golden across the top with no sunken white patches.
LARGE: Bake in a 180C oven for 60 min (from defrosted) to 70 min (from frozen) orr until golden across the top with no sunken white patches.
IMPORTANT: allow to rest for 5-10 minutes to firm up before cutting and serving.
