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 a fresh lasagne sheet on a chopping board and spread with quarter of the sundried tomato ricotta and roll up the short end of the lasagne sheet to make a tube. Repeat with the remaining sheets of lasagne. Cut each rolled 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 plates 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
- 2 punnets of cherry tomatoes