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Penne Lasagne
50g freshly grated parmesan
225g ricotta cheese
225g grated mozzarella, 25g set aside for topping
2 tsp extra virgin olive oil
100g closed cup mushrooms, cleaned and sliced
225g frozen spinach, thawed and drained until very dry
1 small onion, peeled and fi nely chopped
2 cloves garlic, peeled and crushed
110g minced turkey
2 x 400g cans diced tomatoes, juices drained and separated
225g tomato sauce for pasta
175g penne, par-cooked for 5 minutes, drained and cooled
1 tsp dried basil
1/2 tsp oregano
Salt and freshly ground black pepper
Содержание Cook and Hold
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