Spinach and Ricotta Lasagne
32 min 1 serving 665 kcal · 32 g proteinLevel: Beginner
The nutritionist's note
Spinach and ricotta give a balanced supply of plant iron and calcium. The vitamin C in the tomatoes improves absorption of the spinach iron, often limited by its oxalates.
Ingredients
1 serving
- lasagne sheets100 g
- fresh spinach250 g
- ricotta120 g
- crushed tomatoes200 g
- grated parmesan25 g
- olive oil10 g
Method
- 1
Wilt the spinach in a pan with the olive oil (10 g), then mix it into the ricotta.
- 2
Layer lasagne sheets, the spinach mixture and crushed tomatoes in a dish.
- 3
Finish with the grated parmesan.
- 4
Bake for 25 minutes at 190 °C, until the top is golden.
Nutrition facts
per serving
| Energy | 665 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 78 g |
| Fat | 24 g |
| Fibre | 12 g |
| Iron | 6.4 mg |
| Vitamin B12 | 1.1 µg |
Potential allergens
- gluten
- lactose
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