You can use dried pasta sheets instead of fresh. Lay in a shallow dish and cover with boiling water. Leave for about 15 minutes, but agitate from time to time to make sure they don’t stick.
8 – 10 fresh lasagna sheets.
Filling 1 Onion, chopped 1 Clove garlic, chopped 600g Spinach, chopped and wilted 1 Cup (250 ml) ricotta cheese 2 Cups (500 ml) roasted butternut, mashed 1/4 Cup (60 ml) grated parmesan cheese Salt and milled pepper
Tomato Sauce Olive oil for frying 1 Onion, chopped 2 Cloves garlic, finely chopped 700g Tomato passata 2 Sprigs thyme Pinch sugar Salt and milled pepper
Fillings Heat oil and fry onion until golden. Add garlic and spinach, toss to mix and season well. Remove from heat and mix in ricotta. Set aside. Mix roasted, mashed butternut with parmesan, season well and set aside.
Tomato Sauce Heat oil and fry onion until glossy. Add the remaining sauce ingredients. Cover and simmer very gently for 20 – 30 minutes.
Assembly Lay out the fresh or blanched/dried lasagna sheets with the shorter end in front of you. Spread with a layer of butternut and top with a layer of spinach. If using fresh pasta, dab some water on the end furthest away from you, then roll up starting from the end closest to you. Finish with the seal down. Continue with remaining lasagna sheets. Cut each roll into 2 or 3 ‘rolls'. Pour tomato sauce into a shallow oven to table dish and arrange rolls in sauce with the filling facing up. Drizzle with a splash of olive oil and a grating of parmesan and bake in a preheated oven for about 30 minutes.
This article first appeared on CapeTalk : Rotolo with Butternut & Spinach