4 Fresh sheets of Lasagne pastry
750 g low fat ricotta cheese
150 g baby spinach leaves fresh
3 cups Italian pasta sauce
75 g tasty cheese (grated)
Preheat the oven to 180 deg place ricotta in a bowl add spinach season with a little salt and pepper or your favourite spice and combine.
Cut the lasagne sheets cross ways in half. Spread about 1/3 ricotta mixture spread along the centre
of each piece. Roll it up to close the filling.Repeat the step until you have used all mixture.
Spread half the sauce over the base of a deep pan. Make sure pasta tubes are seam side down.
Cover with rest of sauce and sprinkle how ever cheese you like over the top of them.
Bake for approximately 35 minutes until golden brown. Serve with mashed potatoes and peas or even rice will go well with this dish.
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