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  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 glove garlic, crushed
  • 700g bottle of passata
  • ½ cup water
  • 2 tablespoons basil. chopped
  • 700g fresh ricotta cheese
  • 15og baby spinach, chopped
  • 4 sheets of fresh lasagne sheets
  • 60g parmesan cheese


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.