• low fat 1.64g 1.64%
  • low sat fat 0.68g 0.68%
  • med salt 171.99mg 0.17%
  • low sugar 4.61g 4.61g
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Cook carrots and sweet potato in the microwave for approximately 5min.
  3. Put all vegetables including carrots and sweet potato in a saucepan, add a little water and stir for approximately 5min over a high heat.
  4. Add the sauces and herbs and stir, then cover and simmer for approximately 5-10min or until vegetables are tender.
  5. Spray a baking dish with canola spray.
  6. Spoon half of the vegetables into the baking dish.
  7. Place three lasagne sheets on top of the vegetables and top with ricotta cheese to cover sheets. Repeat the process and top with grated cheese.
  8. Cook in the oven for approximately 30min or until the lasagne sheets are soft and cheese is brown. Serve with a green salad.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
348.02g
100.00g
Energy (kJ)
1017.46kJ
292.36kJ
Protein (g)
13.72g
3.94g
Total fat (g)
5.70g
1.64g
- Saturated fat (g)
2.37g
0.68g
- Polyunsaturated fat (g)
0.18g
0.05g
- Monounsaturated fat (g)
1.01g
0.29g
Cholesterol (mg)
17.27mg
4.96mg
Carbohydrate-available (g)
32.33g
9.29g
CarbohydrateSE (g)
30.79g
8.85g
- Sugars (g)
16.03g
4.61g
Water (g)
283.10g
81.34g
Dietary fibre (g)
6.27g
1.80g
Thiamin (mg)
0.18mg
0.05mg
Riboflavin (mg)
0.31mg
0.09mg
Niacin (mg)
3.08mg
0.89mg
Niacin equivalents (mg)
5.95mg
1.71mg
Vitamin C (mg)
56.87mg
16.34mg
Vitamin E (mg)
1.65mg
0.47mg
Total folate (ug)
75.28ug
21.63ug
Total vitamin A equivalents (ug)
594.04ug
170.69ug
Retinol (ug)
29.72ug
8.54ug
Beta carotene equivalents (ug)
3382.69ug
971.98ug
Sodium (mg)
598.55mg
171.99mg
Potassium (mg)
801.95mg
230.43mg
Magnesium (mg)
48.25mg
13.86mg
Calcium (mg)
253.56mg
72.86mg
Phosphorus (mg)
270.17mg
77.63mg
Iron (mg)
1.91mg
0.55mg
Zinc (mg)
1.62mg
0.47mg

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