Spinach & Ricotta Lasagna Roll-Ups

Ingredients

• 8 (225 g) whole grain lasagna noodles
• 1 tbsp (15 ml) olive oil
• 6 cups (180 g) baby spinach
• 3 garlic cloves (9 g), minced
• 1 1/2 cups (360 g) low-fat ricotta
• 1 (50 g) large egg
• 1/4 cup (25 g) grated Parmesan cheese
• 2 1/2 cups (600 g) passata
• 1 tsp (1 g) dried oregano
• 1/2 cup (60 g) mozzarella, grated
• 1/2 cup (12 g) fresh basil

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Method

1. Heat the oven to 200°C (400°F). Boil the noodles until just al dente, tasting one 2 minutes before the packet time, then drain and lay them flat on an oiled board.
2. Meanwhile wilt the spinach with the garlic in the oil, squeeze it dry, chop it and mix with the ricotta, egg and most of the Parmesan.
3. Stir the oregano into the passata and spread half of it in a 9 by 13 inch (23 by 33 cm) dish. Spread the filling along each noodle, roll it up and stand the rolls on end in the sauce, spiral up and packed snugly so they hold each other.
4. Spoon the rest of the sauce over, cover with foil and bake 15 minutes, until the sauce bubbles at the edges. Uncover, scatter the mozzarella and the last of the Parmesan and bake 5-8 minutes more, until blistered. Tear the basil over.