Spinach and Ricotta Lasagna Rolls

Instructions

• 1

  Plunge the spinach in boiling water for 30 seconds then transfer to a bowl of iced water to stop it from cooking.

• 2

  Drain the spinach. Squeeze out the excess liquid and cut into 1cm pieces.

• 3

  Place a saucepan over medium heat, add 1 tablespoon oil and onion and cook, stirring occasionally, for 3 minutes, or until starting to soften. Add the garlic and continue cooking for 1 minute, or until fragrant. Transfer to a heatproof bowl.

• 4

  Add the spinach and ricotta to the onion mixture and stir to combine. Grate the lemon zest over the bowl to capture the zest and oil. Season with salt and pepper. Set the bowl aside.

• 5

  Place a saucepan over medium heat, add the remaining 1 tablespoon oil and garlic and cook, stirring for 1 minute, or until golden brown. Add the tomatoes, remaining salt and sugar and stir to combine. Pour the sauce into a 30cm x 19cm x 5cm baking dish.

• 6

  Place approximately 1/3 cup of the filling onto a lasagna sheet along bottom edge and roll to enclose the filling. Repeat with the remaining sheets and filling.

• 7

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 45 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 8

  Place the lasagna rolls in the dish, gently pressing the join side down into the sauce. Sprinkle with the mozzarella and parmesan.

• 9

  To prevent sticking, top with parchment paper and then cover with foil.

• 10

  Once preheated, place the dish in the oven and cook for 45 minutes. When the Rotate Remind signals, remove the foil and parchment paper and continue cooking.

• 11

  The cannelloni should be golden brown and bubbling. If not, cook it a little longer.

• 12

  Cool for 10 minutes before serving.