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Ingredients
- 400 g button mushrooms
- 20 g extra virgin olive oil, plus extra to grease
- 300 g fresh silverbeet, stalks removed and roughly chopped
- 1 onion, cut into quarters
- 2 garlic cloves
- 2 tsp dried oregano
- 200 g ricotta
- 400 g canned diced tomatoes, no-added salt
- 2 tsp Vegetable stock paste, salt free (see Tips)
- 60 g water
- 4 fresh lasagne sheets (approx. 140 g), cut into halves
- 50 g mozzarella, grated
- fresh basil, leaves only, to garnish
- Nutrition
- per 4 portions
- Calories
- 5830 kJ / 1390 kcal
- Protein
- 68 g
- Carbohydrates
- 110 g
- Fat
- 69 g
- Saturated Fat
- 28 g
- Fibre
- 31 g
- Sodium
- 1420 mg
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