• 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 750g passata
  • ½ tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 400g spinach
  • 375g ricotta
  • 1 whole nutmeg, to grate
  • 6 fresh lasagne sheets, cut into 4 equal strips lengthways
  • 28g pack fresh basil, leaves picked and chopped


  1. 1

    Preheat the oven to 200°C/gas mark 6. Heat the olive oil in a pan and add the onion. Cook for 10 minutes until soft, then add the garlic and cook for a further minute. Add the passata, tomato puree and balsamic vinegar with some seasoning and simmer for 20 minutes, until thickened. 

  2. 2

    Meanwhile, heat a large pan over a medium heat. Wash the spinach, then add to the pan and wilt. Place in a sieve over a bowl to get rid of excess water then, once cooled, pat dry with kitchen paper and roughly chop. Add to the ricotta with a pinch of freshly-grated nutmeg and season to taste.

  3. 3

    Place a generous teaspoon of the ricotta mixture on a slice of lasagne sheet and spread evenly. Roll this up and repeat with the remaining pasta and ricotta until you have 16 lasagne roll-ups.

  4. 4

    Once the tomato sauce has thickened to a good consistency, stir through most of the basil, reserving some to garnish. Pour this into the base of a roughly 21 x 21 cm baking dish and place the lasagne roll-ups in the dish, so they are stood up. Bake for 25-30 minutes, until lightly golden and the pasta is cooked. Garnish with the remaining basil and serve. 

Nutritional Details

Each serving provides
  • Energy 1022kj 244kcal 12%
  • Fat 10.1g 14%
  • Saturates 4.5g 23%
  • Sugars 11.1g 12%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

25.5g carbohydrate 3.7g fibre 10.8g protein

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