Quick bolognese lasagne

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: Mark O'Meara

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This lasagne is a great way to use leftover bolognese sauce. If you don't have any we've included a link to a bolognese sauce recipe below.

Serves: 6

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

More weights & measures

3½ cups leftover bolognese sauce
175g (6) instant lasagne sheets
100g baby spinach
250g reduced-fat cottage cheese
250g reduced-fat smooth ricotta
1 cup grated reduced-fat tasty cheese
pinch of nutmeg
6 cups mixed salad leaves, to serve

Instructions

1 Preheat the oven to 170°C. Grease a 25 x 18.5 x 5cm (deep) baking dish. Spread ½ cup of bolognese over the base of the dish. Top with two lasagne sheets.

2 Spread half of the remaining bolognese over top. Top with half of the spinach leaves. Add another two lasagne sheets and the remaining bolognese. Top with the remaining spinach and lasagne sheets.

3 Combine cottage, ricotta and half of the grated cheese in a bowl. Add nutmeg and season with cracked black pepper. Mix well. Spread mixture over the lasagne sheets. Scatter over the remaining grated cheese.

4 Bake the lasagne for about 40–45 minutes. Slice and serve lasagne with salad leaves.

Nutrition Info (per serve)

Calories 355cal

Kilojoules 1483kJ

Protein 28.9g

Total fat 12.9g

–Saturated fat 6.6g

Carbohydrates 26.2g

–Sugars 6.1g

Dietary fibre 4.8g

Sodium 340mg

Calcium 353mg

Iron 2.9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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