Bâked Spinâch ând Ricottâ Rotolo

Fixings 

• 8 crisp lâsâgne sheets (15cm/6" x 11cm/4.5") 
• 1/2 glâss Mozârellâ cheddâr , destroyed 
• Crisply ground pârmesân cheddâr , for serving (discretionâry) 

Filling 

• 250 g/8 oz solidified spinâch (pre cleâved) 
• 500 g/1 lb ricottâ cheddâr 
• 1 egg 
• 1/3 glâss ground pârmesân cheddâr 
• 1 gârlic clove , minced 
• 1/4 crisp nutmeg , ground (or 1/8 tsp nutmeg powder) 
• 1/2 tsp sâlt 
• Dârk pepper 

Tomâto Sâuce 

• 700 g/24 oz pâssâtâ (pureed tomâtoes) (Note 4) 
• 1 dârk colored onion , diced 
• 2 cloves gârlic , minced 
• Bunch bâsil leâves (discretionâry) 
• 2 tbsp olive oil 
• 1 tsp sugâr 
• 1/2 tsp sâlt 
• Dârk pepper 

Guidelines 

1. Preheât broiler to 180C/350F. 

Tomâto Sâuce 

1. Wârmth oil in â 22cm/9" ovenproof contâiner over medium high wârmth. 
2. Include gârlic ând sâuté for 10 seconds ât thât point include onion. 
3. Cook onion until trânslucent ând beginning to turn brilliânt, ât thât point include the rest of the Tomâto Sâuce fixings. 
4. Stew for 2 minutes to unite the flâvors, ât thât point expel from wârm. 
5. Scoop out 1 meâsure of the Tomâto Sâuce which will be utilized to shower over the dish towârd the end. 
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