Baked Spinach and Ricotta Rotolo
Ready In 60 mins
- 8 Fresh lasagne sheets
- 150g Mozzarella cheese grated
- 250g Spinach (pre-chopped)
- 500g Ricotta cheese
- 1 Egg
- 3 Garlic cloves
- ¼ Fresh nutmeg, grated (or ? tsp nutmeg powder)
- Black pepper
- 700g Passata (puréed tomatoes)
- 1 Diced onion
- 2 tbsp Sicilian Olive Oil
- 1 tsp Sugar
- Chilli Pepper Infused Olive Oil
- Garlic & Ginger Infused Balsamic
Pre heat oven to 180C.
To prepare the sauce, heat the Sicilian Olive Oil in an ovenproof pan over a medium-high heat.
Add one glove of crushed garlic and sauté for 10 seconds then add the chopped onion.
Cook the onion until translucent and starting to turn golden, then add the 700g of passata,1 tsp sugar and salt and pepper.
Simmer for 2 minutes to bring the flavours together, then remove from heat.
Add spinach, 1 egg, ? cup grated parmesan cheese, salt, pepper and ricotta cheese to the mixture and mix well to combine.
Lay out the lasagne sheet with the shorter end in front of you.
Place ? cup of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up.
Continue with remaining lasagne sheets.
Cut rolls into 3.
Place the rolls into the sauce with the filling facing up.
Drizzle the rest of the sauce over the rotolo, then bake in the oven for 20 minutes.
Remove from oven and scatter the mozzarella over. Return to oven for 10 minute.