1. Pre-heat the oven to 180°C. 2. In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well. 3. Place the pork mixture into a piping bag with a large 4 cm plain tube. 4. Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size. 5. Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer. 6. Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese. 7. Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad. 8. Note: 9. This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking. ---------------------------------------------------------------------------
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Ingredients
