Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.21 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 500grams frozen chopped spinach, thawed
- 250grams fresh ricotta, drained
- 1/4teaspoons ground nutmeg
- 1 free range egg yolk
- 140grams parmesan, grated
- 390grams Leggo’s Tomato & Barossa Shiraz Gourmet Pasta Sauce
- 250grams fresh lasagne sheets
- 1/2 bunch basil, leaves picked
Nutrition per serving
2500kJ / 598Cal
2500 Kilojoules or 598 Calories
29% of daily energy intake*
Protein
29.8grams
Fat
32.2grams
Carbs
45.8grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For an epic Italian night, it's hard to beat a bowl of warming rotolo served with a deliciously rich and flavourful Leggo's pasta sauce.
Method
Step 1 of 5
Preheat oven to 180°C/160°C fan-forced.
Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened. Add garlic and cook for 1 minute or until fragrant.
Step 2 of 5
Add spinach and cook for 7 minutes, or until spinach is heated through and liquid from spinach has reduced. Season to taste. Remove from heat and set aside to cool for 10 minutes.
Step 3 of 5
Add spinach mixture, ricotta, nutmeg, egg and 100g parmesan to a bowl and mix to combine. Place sauce in a large ovenproof dish with a tight-fitting lid.
Step 4 of 5
Spread one-third cup spinach mixture over sheet, leaving a 1cm border. Roll up, from short side, to enclose filling and form a log. Cut into 4 equal lengths. Arrange standing upright, cut-side down, side by side in prepared dish. Repeat with remaining spinach mixture and sheets to make 24 rotolo in total.
Step 5 of 5
Place lid on dish and bake for 20 minutes or until sauce is bubbling and sheets are tender. Serve with remaining parmesan and basil.
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