What do we do?

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• Put the passata into one of the mixing bowls with ½ cup of water, some salt and pepper and oregano and stir

• Put 1/4 spinach in a frying pan to wilt - make it smaller. 

• Put the spinach into a sieve, which is over a large bowl and use the tablespoon to squeeze out the water.

• When the water is squeezed out, put the squeezed spinach into the other large mixing bowl.

• Repeat steps 2-4 until all of the spinach is done.

• Add the ricotta, and parmesan to the squeezed spinach and stir adding a little salt and pepper

• Put half of the Tomato sauce in the base of the baking dish

• Take a tablespoon of the spinach and ricotta filling and place on one of the lasagne sheets. 

• Roll the pasta so that it forms a tube and place into the baking dish, join side down

• Repeat steps 8 and 9 until all of the pasta sheets are filled

• Put the rest of the Tomato sauce over the top and then sprinkle with cheese

 

• Optional extra - If you want to make this dish a bit more luxurious you can also add some cheese sauce on top (recipe is on cookingpioneers.co.uk). It becomes very cheesy – see the picture above

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When you are ready to bake the dish

• Heat the oven to 200C/180C fan/gas 6 and cook for twenty minutes