• low fat 2.61g 2.61%
  • low sat fat 1.42g 1.42%
  • low salt 95.91mg 0.09%
  • med sugar 3.04g 3.04%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat the oven to moderate (180°C). Spray a large pan with oil and heat. Add the onion and cook over medium heat for 3 minutes or until soft.
  2. Add the garlic and cook for 1 minute more. Add the zucchini, sweet potato, mushrooms, tomatoes and tomato paste. Bring to the boil, then reduce heat and simmer for 5 minutes.
  3. Stir in the sugar, and season to taste.
  4. Spray the base of a large lasagne dish lightly with oil. Cut the lasagne sheets to size and arrange a layer of sheets over the base of the dish. Top with a thin layer of sauce, then continue layering pasta and sauce, making one of the layer with the ricotta cheese. Finish with a thin layer of sauce on top, sprinkle with Parmesan cheese and place back into the oven for 30 minutes.
  5. Stand for 5 minutes before cutting into squares to serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
533.80g
100.00g
Energy (kJ)
2338.68kJ
438.12kJ
Protein (g)
27.21g
5.10g
Total fat (g)
13.91g
2.61g
- Saturated fat (g)
7.58g
1.42g
- Polyunsaturated fat (g)
0.92g
0.17g
- Monounsaturated fat (g)
3.83g
0.72g
Cholesterol (mg)
50.08mg
9.38mg
Carbohydrate-available (g)
76.78g
14.38g
CarbohydrateSE (g)
76.25g
14.28g
- Sugars (g)
16.23g
3.04g
Water (g)
395.07g
74.01g
Dietary fibre (g)
8.31g
1.56g
Thiamin (mg)
0.21mg
0.04mg
Riboflavin (mg)
0.47mg
0.09mg
Niacin (mg)
4.46mg
0.84mg
Niacin equivalents (mg)
10.32mg
1.93mg
Vitamin C (mg)
56.32mg
10.55mg
Total folate (ug)
111.21ug
20.83ug
Total vitamin A equivalents (ug)
1159.90ug
217.29ug
Retinol (ug)
91.35ug
17.11ug
Beta carotene equivalents (ug)
6407.38ug
1200.34ug
Sodium (mg)
511.96mg
95.91mg
Potassium (mg)
1064.43mg
199.41mg
Magnesium (mg)
85.46mg
16.01mg
Calcium (mg)
432.78mg
81.08mg
Phosphorus (mg)
494.22mg
92.59mg
Iron (mg)
2.88mg
0.54mg
Zinc (mg)
2.88mg
0.54mg

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This page has been produced in consultation with and approved by: Australian Institute of Sport

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