Lasagna sheets stuffed with spinach-cheese mixture, topped with tomato sauce and baked
LASAGNA ROLLS
Ingredients
8 lasagna sheets
1 tbsp olive oil
½ medium bunch spinach, blanched
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, blanched and peeled
Salt to taste
2-3 sprigs of fresh oregano
1 tsp mixed dried herb
1 tsp red chilli flakes
½ cup fresh cream
150 gms processed cheese
¼ cup milk
200 gms mozzarella cheese, grated
Method
1. Preheat oven to 180º C.
2. Heat olive oil in a deep non-stick pan. Roughly chop spinach and set aside.
3. Add onion and ginger-garlic paste to the pan and sauté for half a minute. Roughly chop tomatoes and add to the pan and mix well. Add salt, fresh oregano sprigs, mixed dried herbs, red chilli flakes and fresh cream and mix well. Cook for 3-5 minutes.
4. Roughly cut processed into big cubes and put into a bowl. Add spinach, salt and mix well.
5. Put the lasagna sheets in hot water for 2-3 minutes. Remove and place on a worktop. Place spoonful of cheese-spinach mixture on each lasagna sheet on one side and fold it to make a roll.
6. Put the sauce, reserving some, into a baking dish, place the rolls on it, top with reserved sauce. Pour milk over them, sprinkle grated mozzarella cheese and bake in the preheated oven for 30 minutes.
7. Serve hot.
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