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INGREDIENTS

Spinach and Rocket Leaf Lasagna with

  • For Tomato Sauce:
  • 1 tablespoon Olive oil
  • 1 medium Onion
  • 5 cloves Garlic
  • 2 tablespoons Tomato paste
  • 1 cup Water
  • 2 cubes MAGGI Chicken Stock
  • 1 can Tomatoes, canned with juice
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil leaves
  • For Spinach Filling:
  • 1 cup frozen spinach
  • 2 cups Rocket leaves
  • 1 cup Ricotta cheese
  • 1 cup Cream cheese
  • 1 medium Egg
  • 1 cup Mozzarella cheese
  • 1 cup Emmental cheese
  • 1 cup grated parmesan cheese
  • 1 packet spinach lasagna sheets
HOW TO PREPARE

Spinach and Rocket Leaf Lasagna with

1
To prepare Tomato Sauce: in a large frying pan, heat Olive Oil and Sauté Onions and cook until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
2
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Oregano and fresh Basil and allow to simmer for 30 minutes. Turn heat down to low and keep warm.
3
To prepare Spinach Filling: Combine Spinach, Rocket Leaves, Ricotta Cheese, Cream Cheese and Egg and mix until well combined.
4
In a separate mixing bowl combine Mozzarella and Emmental Cheese together.
5
Spoon over 3-4 tablespoons of the Tomato Sauce on the bottom of a baking dish. Add a layer of Lasagna Sheets, sprinkle 1/3 of the Spinach Filling, 6-7 spoons of Tomato Sauce and 1/3 of the Cheese mixture, layer another row of Lasagna sheets and repeat for the remaining ingredients.
6
Sprinkle the top with grated Parmesan Cheese and bake in the oven for 30-40 minutes until fully cooked and Cheese is slightly golden on top.
NUTRITIONAL INFORMATION

Spinach and Rocket Leaf Lasagna with

  • Energy 389 (Kcal)
  • Protein 21 (g)
  • Total Fat 20 (g)
REVIEWS

Spinach and Rocket Leaf Lasagna with

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