- 1 Chicken lasagne (see tip), defrosted
- 1 portion Stir-fry vege quinoa (see tip)
- 4 cups rocketarugulaX leaves
- 2 tablespoons balsamic dressing
1 Defrost the lasagne in the fridge overnight. Preheat oven to 190°C. Cook lasagne for 35 minutes until golden brown.
2 Serve with stir-fried quinoa, rocket leaves and balsamic dressing.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 10g
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
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