• low fat 1.40g 1.40%
  • low sat fat 0.71g 0.71%
  • low salt 95.03mg 0.09%
  • low sugar 3.23g 3.23%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat the oven to 180°C. Brush the inside of a large ovenproof dish with the oil.
  2. Cut the lasagna sheets in half and spread with the cottage cheese, then dot with the spinach. Roll up the pasta firmly and using a sharp knife, cut each roll in half. Place the rolls, seam side down, in the prepared dish.
  3. Place the evaporated milk, garlic and canned tomatoes and herbs in a saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 2 minutes.
  4. Pour the sauce over the pasta rolls, sprinkle with cheese and bake in the preheated oven for 30 minutes.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
401.94g
100.00g
Energy (kJ)
1677.81kJ
417.42kJ
Protein (g)
35.72g
8.89g
Total fat (g)
5.62g
1.40g
- Saturated fat (g)
2.84g
0.71g
- Polyunsaturated fat (g)
0.39g
0.10g
- Monounsaturated fat (g)
1.58g
0.39g
Cholesterol (mg)
27.83mg
6.92mg
Carbohydrate-available (g)
48.38g
12.04g
CarbohydrateSE (g)
48.38g
12.04g
- Sugars (g)
12.99g
3.23g
Water (g)
299.93g
74.62g
Dietary fibre (g)
4.98g
1.24g
Thiamin (mg)
0.20mg
0.05mg
Riboflavin (mg)
0.50mg
0.13mg
Niacin (mg)
2.11mg
0.53mg
Niacin equivalents (mg)
10.01mg
2.49mg
Vitamin C (mg)
28.94mg
7.20mg
Total folate (ug)
120.02ug
29.86ug
Total vitamin A equivalents (ug)
325.75ug
81.04ug
Retinol (ug)
27.53ug
6.85ug
Beta carotene equivalents (ug)
1778.09ug
442.37ug
Sodium (mg)
381.96mg
95.03mg
Potassium (mg)
961.98mg
239.33mg
Magnesium (mg)
96.31mg
23.96mg
Calcium (mg)
457.48mg
113.82mg
Phosphorus (mg)
590.73mg
146.97mg
Iron (mg)
2.82mg
0.70mg
Zinc (mg)
2.74mg
0.68mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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