Cooking oil spray
2 x 375g packets fresh lasagne sheets
2 x 400g jars tomato pasta sauce
1 cup grated mozzarella
1⁄4 cup shredded parmesan
1 tblsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 bunch English spinach (300g), trimmed, thinly shredded
750g fresh ricotta
Spray the base and side of a 22cm springform pan (base measuring 20cm) with cooking oil. Place on an oven tray.
To make filling, heat oil in a large, non-stick frying pan over a medium heat. Add the onion and garlic. Cook, stirring occasionally, until soft. Add spinach. Cook, stirring until just wilted. Transfer mixture to a bowl. Cool. Add ricotta and parmesan. Season and mix well.
You will need 10 lasagne sheets. Reserve remaining for another use. Working with one sheet at a time, spread evenly with 1⁄2 cup spinach mixture. Starting at one short end, roll up to enclose. Using a serrated knife, cut in half crossways.
Spread 1 cup of the pasta sauce over base of prepared pan. Arrange lasagne rolls, cut-side up and side-by-side over base. Spoon over remaining sauce. Spread evenly. Cover tightly with a sheet of baking paper, then foil.
Cook in a moderate oven (180C) for 30 minutes. Remove. Increase oven to hot (200C). Discard cover from lasagne. Sprinkle with combined mozzarella and parmesan.
Cook in oven for a further 20 minutes, or until golden brown. Remove and stand for 15 minutes. Remove side of the pan.
Serve pie cut into wedges.
This recipe originally appeared on New Idea Food