A lovely vegetarian meal with an Italian twist.
Ingredients
- 2 carrots grated large peeled
- 375 g baby spinach
- 1 onion chopped
- 250 g ricotta
- 1 garlic clove minced
- 6 tbs parmesan grated
- 1 pinch salt and pepper
- 8 lasagne sheets cooked
- 500 g pasta sauce
Method
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Step 1Preheat oven to 180C.
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Step 2In a saucepan cook carrot in a little water until tender. Add spinach and cook for a further 1 minute or until leaves have just wilted. Drain and leave to cool.
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Step 3Saute onion and garlic in a little olive oil.
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Step 4Place spinach, onion, garlic and carrot into a bowl and stir in ricotta cheese and half the parmesan. Season with salt and pepper.
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Step 5Pour half the pasta sauce into an oven-proof baking pan.
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Step 6On a chopping board slightly overlap two lasagne strips horizontally and spoon over a ¼ of the mixture in from one edge and roll up to form one long sausage roll.
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Step 7Place lasagne roll gently in baking pan seam side down and repeat with remaining strips and mixture.
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Step 8Pour over remaining pasta sauce and cover baking dish with foil.
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Step 9Bake for 30 minutes or until cooked through. Remove foil and bake a further 10 minutes.
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Step 10Sprinkle with remaining parmesan cheese and serve.
Recipe Notes
Cook lasagne sheets in salted boiling water for approximately 4 minutes or until al dente. Remove from water and drain flat on a clean tea towel.
Recipe Reviews (4)
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