About this recipe:A mixture of broccoli, ricotta and mozzarella cheeses, tomato pasta sauce, spring onions, basil and fragrant nutmeg is rolled into lasagne pasta 'spirals', topped with Parmesan cheese and baked to perfection. Easy and fantastic pasta dish to make in a big batch, enjoy for dinner and freeze the rest to thaw, warm and bake on future pasta nights.
10 wide lasagne sheets
570g frozen chopped broccoli, thawed and drained
425g ricotta cheese
225g grated mozzarella cheese
4 spring onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
900g tomato pasta sauce
40g grated Parmesan cheese
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Lightly grease a 20x30cm baking dish.
Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, spring onions, basil and nutmeg.
Divide broccoli mixture evenly among lasagne sheets, about 150g per sheet, and roll up sheets to form spirals. Place in prepared dish. Spoon pasta sauce on and around spirals, and top with Parmesan cheese.
Bake in preheated oven for 30 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.