10 lasagna sheets hot water pyrex dish / oven tray
250g ricotta cheese 1 bunch English spinach washed and chopped 1 onion chopped oil 1 tablespoon crushed garlic ¼ teaspoon haldi salt
tomato sauce : 1 big onion chopped 1 teaspoon garlic 1 teaspoon red chilli paste salt 1 tablespoon sweet basil 2 cans miami Italian tomatoes
250mk fresh cream or I made white sauce . 3 tablespoon flour 3 tablespoon butter salt nutmeg pepper milk as required
grated mozzarella cheese
Take two big oven trays and layer the lasagna sheets . pour water over and allow to soften , make sure they covered with alot of water . set aside . approx 20 minutes
FOR SPINACH : In a pan , add some oil , chopped onions and saute until onion is soft now add garlic and haldi , add chopped spinach and allow this to steam on low heat , add some water and salt , allow to cook completely . set aside .
when cool , take the ricotta add to spinach and mix well . take half the fresh cream / white sauce and add that too .
TOMATO SAUCE : In a pot add some oil and onions and allow the onions to saute until golden . now add the garlic and red chili paste and saute for 1 minute on medium heat . now add the can tomatoes and allow this to cook on low add the basil and salt.
WHITE SAUCE : add butter to pot allow to melt . add flour , nutmeg and pepper and braise . lower the heat add milk little at the time to avoid lumps . make a runny white sauce .
TO ASSEMBLE : remove the lasagna sheets from water . take 1 sheet at the time , take 1 tablespoon of cooked spinach and ricotta filling place inside and roll it up. repeat until all done . in a pyrex pour half the tomato sauce and place the prepared roll ups on top . now pour the white sauce or fresh cream over the roll ups , pour remaining sauce over . sprinkle cheese and some sweet basil . place I the oven, cover with foil and bake for 20 minutes or more .
INFO & TIPS
you can also layer and make normal lasagna if you dont want to roll up .