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Spinach Lasagne Rolls

ingredients

serves 4
225 g (8 oz) wholewheat lasagne
1 tsp sunflower oil
340 g (12 oz) fresh or frozen spinach, finely chopped
340 g (12 oz) low fat cottage cheese
60 g (2 oz) Parmesan cheese, grated
60 g (2 oz) pine nuts
1 egg, beaten
1/2 tsp sea salt
225 g (8 oz) tomato puree
180 ml (6 fl oz) water
2 tsps mixed herbs

method

1. Cook the lasagne, two or three sheets at a time, in boiling water to which you have added 1 tsp oil. Place a few sheets in the water, microwave for 1 - 2 minutes on HIGH, or until they are just soft, but not fully cooked.

2. Set aside the cooked sheets separately to prevent them sticking together.

3. Cook the spinach for 5 minutes on HIGH with no additional water, if frozen, or 3 minutes on HIGH with a small amount of water, if fresh.

4. Drain and mix into the cottage cheese. Add the Parmesam cheese, beaten egg, pine nuts and salt and set aside.

5. Prepare a sauce by combining the tomato puree with the water and herbs.

6. Place a large spoonful of the cottage cheese mixture on each sheet of lasagne and roll them up. Arrange the rolls in a dish, and pour over the sauce.

7. Bake for 10 minutes on HIGH, or until the lasagne is fully cooked and most of the liquid has been absorbed. Check halfway through the cooking time and add more water if the dish seems dry.

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