|12||pasta — lasagne sheets|
|400 g||ricotta cheese|
|1/4 cup||fresh chillies — 573|
|100 g||spinach — baby, cooked and chopped|
|10 g||fresh basil — chopped|
|sea salt and freshly ground black pepper|
|1||tinned tomatoes — cherry|
|100 g||mozzarella cheese — grated|
Preheat the oven to 180ºC. Drizzle olive oil over an ovenproof dish. Place the lasagne sheets on a flat surface.
In a bowl, mix together the ricotta, olive oil and spinach. Season well and stir through 5g basil.
Spread the lasagne sheets with spoonfuls of the mixture, then roll up and place in the prepared dish. Combine tinned cherry tomatoes, sugar, the rest of the basil and season well. Top the roll-ups with the cherry tomatoes and sprinkle with cheese.
Bake for 20–25 minutes, or until golden and crispy.
Serve hot, scattered with basil.
This can be made ahead and placed in the freezer. Just defrost before baking.