Baked Spinach and Ricotta Rotolo

1: Preheat oven to 180C/350F.

2: Heat olive oil in a 22cm/9" ovenproof pan over medium high heat.

3: Add garlic and sauté for 10 seconds, then add onion and cook until translucent.

4: Add remaining tomato sauce ingredients and simmer for 2 minutes.

5: Scoop out 1 cup of the tomato sauce for later.

6: Defrost spinach in the microwave for 2 minutes and squeeze out excess water.

7: In a large bowl, combine spinach, ricotta, egg, parmesan cheese, garlic, nutmeg, salt, and black pepper.

8: Lay out lasagne sheets with the shorter end in front.

9: Place 1/3 cup of filling onto the lasagne sheet and roll it up, sealing the end with water.

10: Continue with remaining lasagne sheets and cut rolls into 3 pieces.

11: Place rolls in the tomato sauce with filling facing up.

12: Drizzle reserved tomato sauce over the rolls and bake for 20 minutes.

13: Remove from oven, scatter mozzarella on top, and return to oven for 10 minutes until cheese is bubbly.

14: Let stand for 5 minutes before serving.