Serves 4

• 12 lasagne sheets, par-cooked
• 400g ricotta cheese
• ¼ cup olive oil
• 100g baby spinach, cooked and chopped
• 10g fresh basil, chopped
• sea salt and black pepper

For The Sauce

• 1 x 400g tin cherry tomatoes, we bought ours at Woolworths
• 1 tsp sugar
• 100g mozzarella cheese, grated
• fresh basil

1 Preheat the oven to 180ºC. Drizzle olive oil over an ovenproof dish. Place the lasagne sheets on a flat surface.
2 In a bowl, mix together the ricotta, olive oil and spinach. Season well and stir through 5g basil.
3 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.
4 Bake for 20–25 minutes, or until golden and crispy.
5 To Serve Serve hot, scattered with basil.
TIP This can be made ahead and placed in the freezer. Just defrost before baking.

Text and image: Fairlady