Baked Spinach and Ricotta Rotolo

Step 1

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

Step 2

Add garlic and sauté for 10 seconds then add onion.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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.

Step 10

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.

Step 11

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

Step 12

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

Step 13

Cover loosely with foil, bake 30 minutes.

Step 14

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

Step 15

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