LASAGNE****Baked Spinach and Ricotta Rotolo

By Unblond1

25/06/17 - this was very good for both, however, if it's just the two of us, you should cut the whole thing in half for two separate meals because it makes 8 slices and we only ate 4 and that was a stretch for me as it was.

Ingredients

• 1 spinach & ricotta rotolo from Regency Bakery (Made by Multi Pasta in Toronto)
• 1 1/2 cups Cherry Tomato or other pasta sauce of choice
• 45 grams shredded 4 cheese blend light or mozzarella

Preparation

Step 1

Preheat oven to 180C/350F.

Partially defrost Rotolo for ease of slicing and cut roll into 1 1/2" wide slices.

Pour about a cup of sauce on the bottom of an-oven proof dish that will hold all the rolls closely in one layer and place the rolls into the sauce with the filling facing up.

Drizzle the remainin sauce over the Rotolo, then bake for 20 minutes.

Remove from oven and scatter the cheese over. Return to oven for 10 minutes or until the cheese is bubbly and golden.

Let stand for 5 minutes before serving.