Lasagna rolls

To prepare the lasagna rolls, start with the sauce. Pour a little oil into a pot and let the onion sweat for 5-6 minutes over low heat, stirring occasionally 1. Pour in the tomato puree 2 and a pinch of salt and allow to reduce, covered with a lid, for around 20 minutes over low heat 3.

In the meantime, take another pot and heat a little more oil together with a peeled clove of garlic 4. Once this is hot, add the spinach 5 and a pinch of salt, and cover with the lid before leaving to cook for 4-5 minutes 6.

After this time, remove the garlic 7 and leave the spinach to cool for a few moments before chopping with a knife 8. Next, place it in a bowl along with the ricotta 9

and add the grated cheese 10, salt, pepper 11, and nutmeg 12.

Stir to combine 13. Slice the mozzarella 14 and place it on a tray lined with paper towel or a clean tea towel 15.

Now move on to the pasta. Place the wavy lasagna sheets into a pot containing plenty of salted water and cook until al dente 16. Then, drain them and place a tray lined with a cloth and leave to cool 17. Next, add the filling to the lasagna sheets, leaving ½ inch (1 cm) free around the edges 18,

and roll them up 19. Once all of your rolls are ready, pour around half of the sauce into a casserole dish 20, arrange the rolls on top 21,

and cover them with the remaining sauce 22. If it’s too dry, you can always dilute it with a little water. Next, cut the sliced mozzarella into sticks 23 and sprinkle over the lasagna, adding a sprinkling of grated cheese 24 to the mozzarella.

Bake in a conventional oven 25 preheated to 390°F (200°C) for around 10 minutes, followed by a few minutes under the broiler. Allow to cool for a minute before sprinkling with pepper and basil 26, and your lasagna rolls are ready to enjoy 27!