Start my heating the oil and butter in a pan and sauté together the garlic and onion for 4 minutes until soft. Add in the fresh spinach leaves and wilt for 2 minutes. Remove off the heat. In a bowl, break up the ricotta using a fork and stir in the Parmesan, egg and season well with salt, pepper and nutmeg. Next, stir in the spinach mixture. To put the dish together, lay out the lasagna sheets and generously spread over the filling. Roll up and cut into thick wheels. Wrap up each wheel with a slice of Parma ham. Spread a little of the tomato sauce onto a baking dish and lay the rotolo on top. Spoon over a little of the sauce onto each and sprinkle over the extra grated Parmesan and pine nuts. Bake in the oven at 200`c for 15-20 minutes and serve with the rocket leaves on top.

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