- 1 Chicken lasagne (see tip), defrosted
- 1 portion Stir-fry vege quinoa (see tip)
- 4 cups rocketarugulaX leaves
- 2 tablespoons balsamic dressing
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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.
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!
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 10g
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