Spinach and ricotta rotolo
Ready in around 25 mins
- Energy: 2834kj (677Kcal)
- Protein: 20g
- Carbohydrate: 56g
- Fat: 36g
- Contains: Gluten, Milk, Sulphites, Tree Nuts
PREHEAT THE OVEN TO 200⁰C (FAN BAKE).
1. TO PREPARE THE ROTOLO:
Place the lasagne sheet on a chopping board and spread with the sundried tomato ricotta and roll up the short end of the lasagne sheet to make a tube. Cut the lasagne sheet into 6 even slices.
2. TO COOK THE ROTOLO:
Place the baby spinach in a small oven proof dish and sit the lasagne spirals upright so they fit snugly. Pour over the Napoli sauce and bake in the oven for 18-20 mins.
3. TO COOK THE BALSAMIC CHERRY TOMATOES AND BEANS:
Top and tail the green beans. Place a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot add the bean and cherry tomatoes, season with salt and cook for 2-3 mins. Drizzle with balsamic dressing just before serving.
Spoon spinach and ricotta Rotolo onto a plate along with the Napoli sauce. Serve with balsamic cherry tomatoes and beans on the side. Sprinkle with toasted almonds.
- 1 pack of fresh lasagne sheets
- 1 pot of sundried tomato and ricotta filling
- 1 pot of Napoli sauce
- 1 sachet of toasted almonds
- 1 pot of balsamic dressing
- 1 bag of green beans
- 1 bag of baby spinach
- 1 bag of cherry tomatoes