Pasta was the food we missed the most when my daughter and I stopped eating gluten and this was during a time that gluten free pasta was not as available as it is today. This is one of those meals I really missed eating but alleluia to Lattina we are back in action when it comes to eating this particular dish!

This is super easy, super tasty dinner. I have filled these roll ups with spinach, ricotta and herbs but you could also do pesto or even meat! The variations are endless! Even better, they are so easy and really quick to assemble that I’m sure you'll agree once you make them that they will be a weekly dish on the menu. I have used the Lattina Fresh Gluten Free for the pasta sheets. Enjoy!

12 fresh lasagna sheets

1/2 - 1 cup mozzarella grated


600g fresh ricotta

150g spinach finely chopped (silverbeet)

1 egg whisked

16 large basil leaves finely chopped

1/2 cup parsley finely chopped

3 shallots (green onions) finely sliced’

1 tsp sea salt

1/2tsp black pepper


2 large onions diced

6 garlic cloves sliced

3 tbs olive oil

400g diced tomatoes (fresh or canned)

400g tomato passata

2 tsp seas salt / pepper

1/2 tsp garlic salt

  1. In a pan fry the onion until it begins to sweat but not brown and then add all other tomato base ingredients. Bring to boil then simmer for 3 minutes. Turn off heat and allow to cool for a little. Pour into a blender or use a Barmix to blend and process down to a smooth sauce.

  2. Combine all ricotta ingredients in a bowl. Mix until well combined.

  3. Preheat oven at 180C fan forced.

  4. Prepare a shallow casserole dish by spreading a layer of the tomato base sauce.

  5. On a clean surface, lay out 3 pasta sheets at a time. Place 2 tbs of ricotta mixture along the shorter length of the pasta sheet, covering from edge to edge.

  6. Roll the pasta sheet up. It will look like a cylinder shape. Place in the prepared casserole dish. Repeat with remaining pasta sheets until all filling is used. Place roll ups close to each other to keep the sheets from opening.

  7. Pour the remaining tomato base sauce over the rolled pasta sheets and then sprinkle some grated mozzarella cheese over the top. You can use any other cheese if you prefer.

  8. Cover dish and bake for 20 minutes. Then uncover and bake for a further 10 minutes.

  9. Serve hot with fresh basil leaves and a little extra black pepper.

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