Baked Spinach and Ricotta Rotolo

Yield: 4

Ingredients:
8 fresh lasagna sheets
½ cup Mozarella cheese, shredded
Freshly grated parmesan cheese

Filling:
8oz frozen spinach
1lb fat ricotta cheese
1 egg
⅓ cup grated parmesan cheese
1 garlic clove, minced
¼ fresh nutmeg, grated (or ⅛ tsp nutmeg powder)
½ tsp salt
Black pepper
.
Tomato Sauce:
24oz crushed tomatoes
1 brown onion, diced
2 cloves garlic, minced
Handful basil leaves (optional)
2 tbsp olive oil
1tsp sugar
1/2 tsp salt
Back pepper
.
Instructions

Preheat oven to 350F. Heat oil in a 9" ovenproof pan over medium high heat. Add garlic and sauté for 10 seconds then add onion. Cook onion until translucent and starting to turn golden, then add the rest of Tomato Sauce ingredients. Simmer for 2 minutes to bring the flavours together, then remove from heat. Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. For filling, defrost the spinach in the microwave on high for 2 minutes. Squeeze the excess water out of the spinach using your hands, then place in a large bowl. Add remaining Filling ingredients and mix well to combine. Lay out the lasagna sheet with the shorter end in front of you. Place ⅓ cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down. Continue with remaining lasagna sheets. Cut rolls into 3 (so each piece is 1.5" wide). Place the rolls into the tomato sauce with the filling facing up. Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 minutes. Remove from oven and scatter the mozzarella over. Return to oven for 10 minutes or until the cheese is bubbly and golden. Let stand for 5 minutes before serving.