Ingredients:
- 6 sheets of Roma Lasagna
- 50g of grated parmesan
SAUCE:
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 200 ml of red wine
- 400 g of cherry tomatoes
- 1 tablespoon of tomato paste
- 2 tablespoons of english sauce
- 2 teaspoons of sugar
- A small bunch of chopped basil
STUFFING:
- 300 g of spinach, chopped
- 500 g of mascarpone
- 2 cloves of garlic, crushed
- 1 lemon, zested and juiced
- 150 g of bacon, cooked and crushed
Preparation:
- For the tomato sauce, pour the oil into a large shallow casserole at low-medium heat and fry the onion for 5 minutes until starting to soften, then stir in the garlic. Turn the heat up, add the wine, and bubble for 2 minutes to reduce a little.
- Turn the heat down to medium heat and add the tomatoes, tomato paste, English sauce, sugar, and most of the basil. Simmer for 20 minutes.
- Stir-fry the spinach a little, let cool down, and then put it into a small bowl with the mascarpone, garlic, lemon juice, and lemon zest. Mix with plenty of seasoning.
- While sauce is cooking, cook the pasta following the instructions on the package, and heat the oven to 180°C. When the sauce has simmered, check the seasoning.
- Lay the pasta sheets out onto a chopping board, spread about 2 tablespoons of the mascarpone mix evenly onto each sheet then sprinkle over a bit of bacon. Roll up from the short sides of the sheets to make tubes, then slice each into four even pieces.
- Pour the tomato sauce into a casserole (a round one, preferably) and sit the pasta spirals upright into the sauce, so they fit snugly together. Sprinkle the remaining basil leaves and the parmesan on top. Bake for 20 minutes or until the cheese is golden and bubbling.