BAKED SPINACH AND RICOTTA ROTOLO

1. Preheat oven to 180C/350F.

1. Heat oil in a 22cm/9″ ovenproof pan over medium high heat.
2. Add garlic and sauté for 10 seconds then add onion.
3. Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients.
4. Simmer for 2 minutes to bring the flavours together, then remove from heat.
5. Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end.

1. Defrost the spinach in the microwave on high for 2 minutes.
2. Squeeze the excess water out of the spinach using your hands, then place in a large bowl.
3. Add remaining Filling ingredients and mix well to combine. I find it easiest (fastest) to do this with my hands.

1. As per the photo, lay out the lasagne sheet with the shorter end in front of you. The reason is that you want to roll these up so they are fatter than cannelloni.
2. Place ⅓ 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.
3. Continue with remaining lasagne sheets.
4. Cut rolls into 3 (so each piece is 3.5cm/1.5″ wide).
5. Place the rolls into the tomato sauce with the filling facing up.
6. Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 minutes.
7. Remove from oven and scatter the mozzarella over. Return to oven for 10 minutes or until the cheese is bubbly and golden.
8. Let stand for 5 minutes before serving.

source:  recipetineats