Lasagna rolls with spinach and cream cheese filling

Ingredients for 3 servings:

• 11 lasagne sheets, long, with wavy sides, from the delicatessen
• 800 g leaf spinach, frozen
• 300 g cream cheese
• 400 g tomatoes, pureed
• 2 onions
• 1 clove(s) garlic
• 1 tbsp, heaped herbs, Italian, frozen
• 100 g cheese, grated
• e.g. nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Lasagne with a twist and vegetarian

Cook the pasta sheets until al dente and drain. Peel and finely dice the onions. Peel and finely chop the garlic. Sauté the garlic in a little oil. Add the spinach to the pan and bring to a boil. Stir in the onions and cook until the spinach is thawed. Add the cream cheese. Season with salt, pepper, and nutmeg. Meanwhile, pour the tomato sauce into a small saucepan, mix with the Italian herbs, and season with salt and pepper. Spread some of the tomato sauce on the bottom of a baking dish. Lay the lasagna sheets lengthwise, spread the mixture evenly, and carefully roll them up. Place them on the tomato sauce. Repeat this process with all the lasagna sheets. Spread 1 tablespoon of tomato sauce on each roll and sprinkle with grated cheese. Bake for 15-20 minutes at 180°C until the cheese has melted. Approx. 750 kcal per serving.