Heat oil in a large frying pan over a medium heat.
Add onion and garlic cook until soft.
Stir in the passata, water and basil. Bring to the boil.
Season with salt & pepper. Allow to cool.
Place ricotta in a bowl add spinach.
Season with salt & pepper. Combine well.
Cut lasagne sheets in half.
Spread 1/3 cup of ricotta mixture into the centre and roll to enclose. Repeat with remaining pasta and ricotta mix.
Spread ½ the passata sauce over the base of a deep oven proof dish.
Arrange the pasta seam side down.
Cover with remaining sauce and sprinkle with cheese.
Bake for 30-40 minutes and the top is golden. Serve with a green salad and crusty bread.