A quick and easy recipe
Heat the oven to 190 °C / fan 170°C / gas 5 / 375 °F.
Heat 1 tbsp olive oil in a pan. Cook the courgette, garlic and chili until soft. Add the ricotta and 2 tbsp of parmesan, season and mix well.
Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. Repeat twice, ending with lasagne. Spoon over the last 1/4 of tomato sauce and sprinkle over the parmesan.
Bake for 20-30 minutes until bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 268 | ||
Calories from Fat: 65 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 46mg | 14 % | |
Sodium 330.8mg | 11 % | |
Potassium 509.3mg | 13 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 33.8g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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