Spinach, Ricotta Lasagne

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Soft and delicate spinach combined with creamy ricotta and enriched with sweet basil filled within layers of fresh egg pasta and béchamel.

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  • Filling: Ricotta (58%)(Milk, Salt, Non Animal Rennet), Fresh Spinach (29%), Italian Parmesan (Milk, Salt, Rennet), Shallots, Fresh Basil, Continental Parsley, Salt, Pepper
  • Pasta: Flour (Wheat), Eggs, Salt, Vegetable Oil
  • Bechamel Sauce: Reduced Fat Milk, Italian Parmesan (Milk, Salt, Rennet), Flour (Wheat), Butter (Cream, Water, Salt), Salt
  • Cooking Instructions

    Can be cooked from frozen or thawed state (thaw under refrigeration). Preheat oven to 200°c. Remove lid. Place in oven and heat 1 hour from frozen or 25 minutes if thawed. Allow to rest for 10 minutes before slicing.



    Nutritional Facts

    Average Quantity Per Serving Per 100g

    Average Quantity             Per Serving             Per 100g

    Energy                                       2050 kJ                  821 kJ

    Protein                                        17.7 g                    7.1 g

    Fat, Total                                    23.2 g                    9.3 g

    - Saturated                                 13.5 g                    5.4 g

    Carbohydrate, Total                  51.0 g                  20.4 g

    - Sugars                                         5.8 g                    2.3 g

    Sodium                                      706 mg               282 mg

    Serving Possibilities

    • Quick & Easy

    • Tried & Tested

    • Mix & Match