Ingredients
1 cup (250ml) tomato passatta
600g cheese (low-fat, if desired)
250g frozen cut spinach, thawed
a pair of tablespoons cut parsley
a pair of tablespoons cut basil
1/4 cup (20g) grated cheese
salt and cracked black pepper
half-dozen contemporary lasagne sheets
3/4 cup tomato passatta, extra
one cup grated low fat cheese
1/3 cup (25g) grated cheese, extra
tossed salad, to serve
Step 1
Preheat kitchen appliance to 190°C. gently grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading equally over base.
Step 2
Place cheese, spinach, parsley, basil, parmesan, salt and pepper in a very giant bowl, and blend to mix.
Step 3
Cut every lasagne sheet into 14cm x 16cm items. Place 1/3 cup of cheese mixture on length of every lasagne sheet and roll up to create a tube. The mixture ought to build eight tubes. Lay tubes aspect by aspect within the dish. Spoon over additional tomato passatta to coat. Sprinkle with cheeses and bake for twenty five minutes or till golden. Serve with dish.