8 Lasagna noodles, cooked
400g chopped spinach
200g feta cheese
100ml fresh cream
1/2 cup Romano cheese
1/2 teaspoon minced garlic
1 teaspoon fresh thyme – chopped
500ml tomato pasta sauce
1 cup cheddar or gouda cheese – grated
Salt and pepper to taste
Preheat oven to 180ºc.
In a medium bowl combine spinach, feta, cream, Romano cheese, egg, garlic, and Thyme. Add salt and pepper to taste.
Pat cooked lasagne sheets dry with a paper towel and lay them on parchment or wax paper. Fill each pasta sheet with 2-3 tablespoons of the spinach mixture, leaving a 2cm gap on one end of the pasta. Start rolling each noodle up, ending on the side that has the gap. This is so that the filling doesn’t spill out the end.
For bit size rolls, slice each roll in half with a sharp knife and place roll seam side down in a buttered baking dish. To serve as a meal, leave them whole. Use a dish with depth so that you can cover it with foil without disturbin the rolls. If you like your pasta with crispy edges, no need to cover it.
Place 1 teaspoon of pasta sauce on top of each bite size roll, or 1 – 2 tablespoons for larger rolls, and top each with a teaspoon of grated cheese.
Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pasta sauce for dipping.