Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
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- 1 lb lasagne pasta
- 16 ounces low-fat ricotta cheese or fat-free ricotta cheese
- 8 ounces part-skim mozzarella cheese, shredded
- 1 box chopped frozen spinach, drained well
- 3 medium carrots, shredded
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1 egg
- salt & pepper
- 16 ounces pasta sauce (homemade or store bought)
- =
Directions
Preheat oven to 350 degrees.
Start chopping basil and parsley.
(Use dried if you REALLY feel lazy!) Prepare Lasagna pasta according to package Lay a few sheets of wax paper on the kitchen table.
In a mixing bowl, combine Riccota, 1/2 of the mozzarella (reserve rest for later), Parsley, Basil, spinach (hopefully you really squeezed it out dry!) ,salt,pepper, egg and carrots.
Mix well by hand.
Lay cooked Lasagna on wax paper Spread a thin layer of spinach mixture down the length of the lasagna.
You may have leftover pasta and/or spinach filling.
Just store it or chuck it.
Spread a little sauce on the bottom of large shallow casserole dish.
Roll each filled lasagna and place in casserole dish.
Spoon the pasta sauce onto Spinach roles.
Top with remaining mozzarella cheese.
Bake for 20-30 minutes .
Serve hot with a crusty garlic bread and salad.