Baked Spinach and Ricotta Rotolo

• servings: 5 servings
• active time: 30 minutes
• total time: 1 hour 15 minutes

Ingredients

8 - 10 fresh lasagne sheets (15 x 11 cm/6 x 4.5") (Note 1)

1 cup mozarella cheese (, shredded)

1 tbsp olive oil (for drizzling later)

500g / 1 lb frozen spinach (pre chopped) (, thawed and excess water squeezed out (Note 2)

500 g / 1 lb ricotta cheese (NOT smooth, whipped or spreadable in tubs, Note 3)

1 cup mozzarella cheese (, shredded)

1 egg

1/2 cup parmesan cheese (, shredded)

1 garlic clove (, pressed using garlic crusher or finely grated)

1/4 fresh nutmeg (, grated (or 1/8 tsp nutmeg powder)

3/4 tsp salt

1/2 tsp Black pepper

2 tbsp olive oil

2 cloves garlic (, minced)

1/2 onion (, finely diced (brown, yellow, white)

3/4 tsp salt

1/2 tsp black pepper

700 g / 24 oz tomato passata (US: Tomato puree) (Note 5)

1 1/2 cups water

Handful basil leaves (optional)

Directions

Tomato Sauce:

Heat oil in a 25cm/10" ovenproof skillet over medium high heat. (Note 6)

Add garlic and sauté for 10 seconds then add onion.

Cook onion until translucent and starting to turn golden, then passata, water, chilli flakes (if using), salt and pepper.

Simmer for 5 minutes on medium low, then stir through basil. Should be quite thin - the lasagna sheets will absorb water while in the oven so sauce thickens alot in oven.

Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. Keep sauce warm.

Filling & Assembling:

Preheat oven to 180°C/350CF (all oven types)

Place Filling ingredients in a bowl. Mix well with wooden spoon.

As per the photo & video, lay out the lasagne sheet with the shorter end in front of you.

Place 1/3 cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down.

Cut rolls into 3 (so each piece is 3.5cm/1.5" wide). Place the rolls into the tomato sauce with the filling facing up.

Repeat with remaining lasagna sheets until all the Filling is used up.

Drizzle the reserved Tomato Sauce over (don't cover completely, leave some exposed).

Cover loosely with foil, bake 30 minutes.

Remove from oven, remove foil. Drizzle with oil, top with mozzarella.

Bake 15 minutes or until the cheese is bubbly and golden and you've got some crunchy golden bits on the edges. Serve!

Nutrition

• Serving Size: 463 g
• Calories: 553 kcal
• Total Fat: 22.8 g
• Saturated Fat: 9.8 g
• Cholesterol: 93 mg
• Sodium: 952 mg
• Total Carbohydrate: 53.8 g
• Dietary Fiber: 3.9 g
• Total Sugars: 1.6 g
• Protein: 30.6 g