Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Water | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 575g jar (2 cups) lite tomato sauce
- 125g (4 ounces) can creamed corn
- half cup water
- 9 lasagna noodles (1/2 pound)
- two cups washed baby spinach
- 200 g (1/2 pound) fresh ricotta cheese
- =
Directions
Cook lasagna in abundant boiling water. When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.
Preheat oven to 180° C or 370° F.
Mix tomato sauce, corn and water together. Place alternate layers of sauce, pasta, and spinach into a 22cm (8x8x2 inch) square casserole dish finishing with a thin layer of sauce.
Spread cheese evenly over top layer of pasta. Sprinkle with proscuitto.
Cover dish with lid or foil and bake in a preheated oven at 180° C or 370° F for 15 minutes. Remove cover and bake for a further 25 minutes. Sprinkle with chopped fresh herbs on serving.