Ingredients:

1 tub (500 g) ricotta cheese
3 eggs, beaten
2 cups (500 mL) grated three cheese blend or Mozzarella, divided
½ cup (125 mL) Parmesan cheese, grated
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
½ tsp (3 mL) ground nutmeg (optional)
3 cups (750 mL) baby spinach
1 pkg (360 g) fresh lasagna sheets (8 sheets)
1 jar (700 mL) commercial pasta sauce

Instructions:

In a large bowl, mix ricotta cheese, eggs, 1 cup (250 mL) three blend cheese, Parmesan cheese, salt, pepper and nutmeg. Fold in spinach. In a 9 x 13 inch (22 x 33 cm) baking dish, spoon enough tomato sauce to just cover the bottom of the dish. One sheet at a time spread filling mixture on each lasagna sheet. Roll lasagna sheets and place seam side down in the pan.  Spoon remaining tomato sauce over manicotti; sprinkle with remaining 1 cup (250 mL) Italian blend cheese. Bake at 375 °F (190 °C) for 25 – 30 minutes.

Makes 6-8 servings

Nutrients per serving:

Calories: 446.4
Carbohydrate: 42.3g
Protein: 25.7g
Fat: 19.1g
Sodium: 1087.9mg
Fibre: 3.8g