Baked Spinach and Ricotta Rotolo

• FL8-10 fresh lasagne sheets
• MC2 cup mozzarella cheese · shredded
• OO1 tbsp olive oil
• FS500 g frozen spinach · thawed and excess water squeezed out
• RC500 g ricotta cheese
• E1 egg
• PC1/2 cup parmesan cheese · shredded
• GC1 garlic clove · pressed or grated
• N1/8 tsp nutmeg
• S1 1/2 tsp salt
• BP1 tsp black pepper
• OO2 tbsp olive oil
• GC2 garlic cloves · minced
• O1/2 onion · finely diced
• TP700 g tomato passata
• W1 1/2 cup water
• HBhandful basil leaves

Préparation

1. 1

   Heat oil in a 25cm ovenproof skillet over medium-high heat. Add garlic and sauté for 10 seconds before adding onion. Cook until translucent and golden, then stir in passata, water, salt, and pepper. Simmer for 5 minutes on medium-low, stir in basil, and reserve 1 cup of sauce for later.

2. 2

   Preheat the oven to 180°C. In a bowl, combine spinach, ricotta, egg, parmesan, garlic, nutmeg, 3/4 tsp salt, and 1/2 tsp pepper. Mix well.

3. 3

   Lay out each lasagne sheet and spread 1/3 cup of filling across it. Moisten the far edge with water, roll up tightly, and cut each roll into three pieces.

4. 4

   Stand the rolls upright in the skillet with the tomato sauce, filling-side up. Repeat until the pan is full.

5. 5

   Drizzle the reserved tomato sauce over the rolls, cover loosely with foil, and bake for 30 minutes.

6. 6

   Remove the foil, drizzle with olive oil, top with mozzarella, and bake for another 15 minutes or until the cheese is bubbling and the edges are crisp and golden.