8 - 10 fresh lasagne sheets (15 x 11 cm/6 x 4.5")* or boil dry sheets
1 cup mozarella cheese , shredded (for topping)
1 tbsp olive oil
500g / 1 lb frozen spinach, thawed and excess water squeezed out
500 g / 1 lb ricotta cheese (NOT smooth, whipped or spreadable in tubs, and not Perfect Italiano brand – it’s powdery and awful)
1 cup mozzarella cheese shredded, 1 egg, 1/2 cup parmesan, 1 garlic clove (pressed using garlic crusher or finely grated), 1/4 fresh nutmeg , grated (or 1/8 tsp nutmeg powder), 3/4 tsp salt, 1/2 tsp Black pepper
2 tbsp olive oil, 2 cloves garlic minced, 1/2 onion finely diced (brown, yellow, white), 3/4 tsp salt, 1/2 tsp black pepper, 700 g / 24 oz tomato passata (US: Tomato puree), 1 1/2 cups water, handful basil leaves (optional)
1. Heat oil in 25cm/10” ovenproof skillet over medium high heat (or just transfer cooked sauce into baking dish for baking). Cook garlic and onion 2 min until translucent, add passata, salt, pepper, water. Simmer 5 min, stir through basil (should be quite thin – thickens alot in oven). Remove 1 cup from skillet (for topping)
2. Mix Filling ingredients well. Place 1/3 cup on each sheet, smear water on end, roll up. Cut into 3 (3.5cm / 1.5” wide), stand upright in sauce. Drizzle over sauce (keep half exposed). Loosely cover with foil, bake 30 min 180C/350F. Remove foil, drizzle with oil, top with cheese, bake 15 min until bubbling.
* Really doesn’t matter what size as long as they can be cut into 3.5cm / 1.5” logs once rolled.