Just Cooking recipes

Rotolo with butternut and spinach

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle



• 8-10 fresh lasagne sheets


• 1 onion, chopped
• 1 clove garlic, chopped
• 600g spinach, chopped and wilted
• 1 cup (250ml) ricotta cheese
• 2 cups (500ml) roasted butternut, mashed
• ¼ cup (60ml) grated parmesan cheese
• Salt and milled pepper

Tomato sauce:

• Olive oil, for frying
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 700g tomato passata
• 2 sprigs thyme
• Pinch sugar
• Salt and milled pepper

Preparation method


  1. Lay the fresh lasagne sheets in a shallow dish.
  2. Cover with boiling water, and leave to soak for about 15 minutes (agitate occasionally to make sure they don’t stick together).

Tomato sauce:

  1. Heat oil, and fry onion until glossy.
  2. Add the remaining ingredients, cover and simmer very gently for 20-30 minutes.


  1. Heat oil, and fry onion until golden.
  2. Add garlic and spinach, toss to mix and season well.
  3. Remove from heat, and mix in ricotta. Set aside.
  4. Mix roasted and mashed butternut with parmesan, season well and set aside.


  1. Lay out a blanched lasagne sheet, with the shorter end in front of you.
  2. Spread with a layer of butternut, and top with a layer of the spinach mixture. If using fresh pasta, dab some water on the end of the pasta furthest away from you, then roll up starting from the end closest to you. Finish with the seal down.
  3. Repeat with remaining lasagne sheets.
  4. Cut each roll into 2 or 3 portions.
  5. Pour tomato sauce into a shallow oven-to-table dish, and arrange rolls in sauce with the filling facing up.
  6. Drizzle with a splash of olive oil and a grating of parmesan.
  7. Bake in a preheated oven for about 30 minutes.