Cheese and broccoli lasagne rolls
Serves 4-6
180ml of water to the frying pan. Cover and bring to the boil, stirring occasionally, for five minutes.
4 Transfer the mixture to a food processor and purée until smooth. Add the spinach and pulse until almost smooth.
5 Pour into a mixing bowl and stir in the Parmesan and nutmeg. Refrigerate until cool.
6 Bring a large saucepan of water to the boil and cook the lasagne sheets according to the package instructions. Drain and rinse under cold water, then toss in a large bowl with the oil.
7 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spread 50g of the pasta sauce into the bottom of a rectangular baking dish. Lay over a few lasagne sheets and spread abour 50g of the broccoli mixture over each noodle. Roll up the noodles and nestle, seam-side down, into the dish. Repeat with the remaining noodles.
8 Crumble over the goat’s cheese and cover with the remaining sauce.
9 Bake, uncovered, for 40-25 minutes. Allow to cool for 10 minutes before serving. 15g butter 6 garlic cloves, crushed 1 onion, chopped 1 head of broccoli 170g baby spinach 500g Parmesan, grated 1 tsp ground nutmeg 20 lasagna sheets 2 tsp olive oil 700g tomato and basil pasta sauce 150g goat’s cheese
1 Melt the butter in a frying pan over a medium heat and cook the garlic and onion for 3-4 minutes, stirring frequently, until soft.
2 Chop the head of broccoli into florets, then peel and chop the stalks into small pieces.
3 Add the broccoli and Per Serving 451kcals, 24.5g fat (13.8g saturated), 28.7g carbs, 8.6g sugars, 29.6g protein, 4.5g fibre, 1.14g sodium