Ingredients

• 2 cups ricotta cheese
• 1 cup (3.5oz – 100g) grated mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 whole eggs
• 2 tbsp olive oil
• 2 garlic cloves
• 10 x lasagne sheets
• 7oz – 200g washed baby spinach
• 1 bunch of fresh washed basil
• Salt and pepper
• Bechamel sauce

See my Bechamel Sauce Recipe

Steps

• Step 1

  For your pasta sheets, place a large pot of water, and bring to the boil then salt.  Fill a bowl of fresh cold water and leave aside for your pasta sheets.  Place sheets in water and cook 30 seconds if fresh, otherwise a little less then al dente.  They will finish cooking in the oven, so firm is best. Once cooked place in cold water to refresh (stop cooking process).

• Step 2

  Add olive oil and minced garlic to a frying pan on medium heat.  Sweat the garlic and add the spinach until wilted.  Turn off heat and leave to cool.

• Step 3

  In a mixing bowl, add the eggs with salt and pepper.  Note, you are seasoning the whole mix, so use accordingly.  If unsure, taste as you go.  If raw eggs concern you, simply microwave a small amount just for tasting.

• Step 4

  Chop the fresh basil, trim off the stems.

• Step 5

  To the eggs, add the ricotta cheese, ¾ cup of grated Parmesan cheese, the chopped basil and the wilted spinach. Mix very well.  Taste seasoning and ajust.

• Step 6

  Lay down a pasta sheet flat on your workbench, add two heaped table spoons of the mixture and spread using a butter knife or a small spatula.  Leave a small gap at the end so the pasta can fold neatly underneath.  Gently roll the pasta firmly. Repeat process.

• Step 7

  In a saucepan, add the Béchamel sauce and bring to a simmer.  Line the bottom of a baking dish large enough for the ten pasta rolls.  Place the rolls on top of sauce and coat each roll ensuring they are well covered.  Top with grated Parmesan cheese and the Mozzarella cheese.  Bake in oven for 20-25 min at 350°F – 180°C or until nice and golden brown.

Little Tips

Quantities of Bechamel for this recipe are 2 tbsp all purpose flour, 2 tbsp butter, 1½ cups of milk.