Involtini di spinaci e ricotta con salsa di pomodoro

Ingredienti

• 9 fresh lasagne sheets
• 500 g fresh spinach
• 400 g ricotta
• 1 egg
• 60 g Parmesan, grated
• 125 g mozzarella, sliced or grated
• 2 garlic cloves, finely chopped
• 2 x 400 g puréed tomatoes (passata)
• 1 tsp dried oregano
• Pinch of sugar
• Pinch of nutmeg
• Olive oil
• Salt and pepper to taste

Preparazione

1. 1

   Preheat the oven to 200°C (top and bottom heat).Cook the lasagne sheets for 2 minutes in salted boiling water so they're just pliable. Then lay them on a clean tea towel to dry.Heat a splash of olive oil in a frying pan. Sauté the garlic for 1 minute over medium heat, then add the spinach and let it wilt for 2 to 3 minutes. Remove from the heat and let cool slightly.Squeeze out any excess liquid from the spinach. In a bowl, mix the spinach with the ricotta, the egg, half of the Parmesan, nutmeg, salt and pepper. Stir until well combined.Make the tomato sauce: heat a little olive oil in a pan, add the puréed tomatoes with the dried oregano, salt and a pinch of sugar. Let simmer gently for 5 minutes.Spread the ricotta filling over the lasagne sheets and roll them up tightly.Spoon half of the tomato sauce into a baking dish. Place the rolls seam-side down on the sauce. Spoon the remaining sauce over them and sprinkle with the remaining Parmesan and the mozzarella.Bake the rolls for 25 minutes in the oven until the cheese is golden and bubbling. Let rest for 5 minutes before serving.