Oven Baked Mushroom and Spinach Rotolo
- 2 tbsps olive oil
- 1 onion peeled and finely chopped
- 1 clove garlic peeled and finely chopped
- 3 sprigs thyme leaves stripped
- 500g frozen spinach
- 100g pack Castle MacLellan Light Mushroom Pate
- Salt and black pepper
- 3 cloves garlic peeled and finely chopped
- 1 tsp chilli flakes
- 680g jar passata
- 1/2 small bunch basil leaves roughly torn
- 10 sheets fresh lasagne
- 30g Parmesan cheese grated
Preheat oven to 190C, Fan 170C, Gas 5.
Heat 1tbsp olive oil in a medium saucepan and fry the onion, garlic and thyme leaves until the onion is soft.
Add the frozen spinach to the pan and cook slowly, stirring occasionally, for 10-15minutes until any liquid has evaporated.
Stir the Light Mushroom Pate into the spinach mixture until well mixed in, season to taste with salt and pepper, then remove from the heat.
Heat the remaining oil in an ovenproof casserole pan over medium heat and fry the garlic, and chilli flakes if using, for 2-3 minutes until just the garlic is light golden. Pour in the passata with the torn basil leaves, bring to the boil and simmer for 3-4 minutes. Season to taste with salt and pepper and turn off the heat.
To make up the pasts rolls, lay out the pasta sheets on a clean work surface. Brush the lasagne with water to stop them from drying out, then divide the mushroom and spinach filling between the pasta sheets. Roll each up sheet from the shortest length to enclose the filling, then cut each in half. Place the rolls on end in the tomato sauce.
Sprinkle over the grated Parmesan and bake in preheated oven for 30-40 minutes until golden and bubbling, and serve with a mixed salad and garlic bread.
Tip: If you prefer a more cheesy topping sprinkle over a generous helping of grated mozzarella before cooking