Serves
4
Prep Time
25 minutes
Cooking Time
45 minutes
Ingredients
- 2 teaspoons olive oil
- 500g continental pork and fennel sausages, skins removed and discarded
- 1 leek, thinly sliced
- 2 cloves garlic, crushed
- ⅓ cup red wine
- 400g jar Prodivore d'Italia Vine Ripened Tomatoes with Caramelised Baby Onions Pasta Sauce
- 1 cup baby spinach leaves
- ⅓ cup hot water
- 4 x 30cm x 15cm fresh lasagne sheets
- 1 cup grated mozzarella cheese
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Method
STEP 1Heat oil in a saucepan, add the sausage meat and break with a wooden spoon while browning well and stirring frequently. Add leek and garlic, cook for a further 2 minutes. Stir in wine and cook until evaporated.
STEP 2
Add Prodivore d'Italia Sauce, bring to the boil and simmer uncovered for 5 minutes. Remove from heat and add spinach. Season to taste.
STEP 3
Dip each lasagne sheet into hot water to soften. Cut each sheet into thirds lengthwise using a sharp knife. Spread each strip with 2-3 tablespoons meat sauce. Roll up into a scroll shape.
STEP 4
Arrange pasta scrolls cut side up, in a lightly greased 1.5 litre capacity oval baking dish. Pour over hot water and cover with foil. Bake in a preheated oven at 180°C for 20 minutes. Remove foil and sprinkle with cheese. Cook for a further 15-20 minutes or until cheese is melted and golden. Serve immediately.
Tips
Use your favourite continental style sausage when making this rotolo.
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