Spinach & Hazelnut Lasagna Rolls
25 min
Veggie
28206
For 3 Portions
300 g
tomato sauce
250 g
ricotta
200 g
spinach, frozen
160 g
lasagne sheet
60 g
Parmesan
30 g
hazelnut, whole
5 g
basil, fresh
1
egg
1 clove(s)
garlic
1 tbsp
olive oil
salt
pepper
1. All set?
2. Cook the lasagna sheets in salted water until al dente, then drain and lay out individually to prevent them sticking together.
3. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).