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Yields:
10 serving(s)
Preparation Time:
50 mins
Cooking Time:
50 mins
Meal type:
Main Dishes
Lunch
Rating:
Average FatSecret member ranking FatSecret Members Average Rating
by member: Ladyphattie

Lasagne

Better than a store bought classic.

Ingredients

Directions

  1. To make bechamel melt canola spread in a saucepan on medium heat, stir in flour and cook stirring for 3 minutes. Remove from heat and add 1 cup of milk and whisk until smooth and combined, pour in the remaining milk. Return the saucepan to the stove and stir continuously until the sauce boils and thickens. Remove from the stove and whisk in the Parmesan, nutmeg, sage and pepper.
  2. Combine the Bolognese and the diced tinned tomatoes.
  3. To build the lasagne select a 30 cm x 20 cm ovenproof dish. Cover the bottom of the dish with a thin layer of meat sauce. Arrange the lasagne sheets in a single layer, spoon Bolognese over and smooth with the back of a spoon, now dot a layer of the bechamel and smooth over, now the uncooked spinach leaves. Repeat so there are four layers of pasta.
  4. Top the last layer of lasagne sheets with the bechamel and sprinkle with the shredded light tasty cheese.
  5. Place in an oven preheated to 180 °C and bake for 45-50 minutes.
  6. Remove the lasagne from the oven and let it stand for 10 minutes, this will allow the lasagne to hold its shape rather than falling apart.
  7. Note: when layering visually divide the Bolognese, bechamel and spinach so you will have enough to complete each layer. This lasagne freezes well.
33 members have added this recipe to their cookbook.
 

Reviews 
to make beschamel sauce homemade from scratch: put in pot 100gr of butter and 100gr of flour, mix until golden then add 1 litre of milk little by little and as you stir the sauce gets thicker and thicker.add salt and grated nutmeg!
user vote
22 Jul 13 by member: Charlie.g

     
 

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Nutritional Summary:

There are 433 calories in 1 serving of Lasagne.
Calorie Breakdown: 41% fat, 32% carbs, 27% prot.

Nutrition Facts
Serving Size
per serve
per serve
Energy
1811 kj
433 kcal
Protein
24.27g
Fat
16.64g
Saturated Fat
5.419g
Trans Fat
0g
Polyunsaturated Fat
1.672g
Monounsaturated Fat
5.11g
Cholesterol
21mg
Carbohydrates
28.86g
Sugar
8.37g
Fibre
3.9g
Sodium
799mg
Potassium
526mg
22%
of RDI*
(433 cal)
22% RDI
Calorie Breakdown:
 
Carbohydrate (32%)
 
Fat (41%)
 
Protein (27%)
*Based on an RDI of 2000 calories

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