date:Aug 13, 2013
Ingredients
750g fresh reduced-fat ricotta cheese
150g baby spinach leaves, chopped
4 fresh lasagne pasta sheets
2 cups Italian tomato pasta sauce
75g grated tasty cheese
60g baby rocket
Method
1. Preheat oven to 180C. Place ricotta in a bowl. Add spinach. Season with salt and pepper. Mix to combine.
2. Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheet