Ingredients
1 tbsp olive oil
1 onion
finely chopped
1 clove garlic
crushed
150g baby spinach or English spinach leaves
500g low fat ricotta
60g parmesan
grated
4 fresh lasagne sheets
(gluten-free)
2 cups tomato passata or tomato paste
Equipment
- 1 pan
- 1 food processor
- 1 large bowl
- 1 ovenproof dish
- 1 spatula
Instructions
- Preheat oven to 180°C. Heat oil in a pan over medium heat. Add onion and cook for 1 minute. Add garlic and cook for another minute. Stir in spinach and cook until the spinach has wilted. Remove from the pan and set aside.
- Place spinach mixture in a food processor and process to combine. Transfer mixture to a large bowl; add ricotta and half the parmesan. Season with salt and pepper (optional).
- Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
- Spread one-third of the passata over the base of a large ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce and parmesan cheese. Bake for 30 minutes or until pasta is cooked and top golden brown.
Notes
Tip
These are fun to make – the kids will love to help you spread the mixture on the lasagne sheets and roll up.
Tip
They are a little messy to serve, so if you have fussy diners or are entertaining, use a two-spatula method to get them neatly onto plates.
Variation
For a gluten-free option without using gluten-free lasagne sheets, you can reserve some filling and stir it through some cooked gluten-free penne.
