This 5 ingredient
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- Yields:
-
4
serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 25 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 562
Ingredients
- 700 g
shop-bought tomato and basil pasta sauce
- 6
fresh lasagne sheets, about 15 x 20cm each
- 100 g
green pesto
- 150 g
garlic and herb cream cheese, we used Philadelphia
- 25 g
Cheddar, coarsely grated
Directions
-
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. Empty the sauce into a rough 2 litre ovenproof serving dish.
- Step 2Fill a medium roasting tin halfway with hot water and lay a sheet of baking parchment on a board. Working with 2 lasagne sheets at a time, soak in the hot water for 1min, until pliable. Using tongs, lift out the pasta and place on the baking parchment.
- Step 3Spread 1/6 of the garlic and herb cream cheese over the top of each soaked pasta sheet, followed by 1/6 of the pesto. Roll up each sheet from a short edge, then slice into 3 rolls. Arrange the rolls in the sauce, cut side up. Repeat process with remaining sheets and filling (making sure the water is hot for the soaking).
- Step 4 Sprinkle over the cheese and cook for 25min, or until golden and bubbling. Serve with a crisp green salad, if you like.
- Step 1
Per serving:
- Calories: 562
- Protein: 14g
- Total fat: 39g
- Saturates: 15g
- Carbs: 38g
- Total sugars: 12g
- Fibre: 4g
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