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Sweet potato, spinach and ricotta rotolo
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Wholesome sweet potato and ricotta dinner - perfect for busy evenings with the family.
Ingredients:
  • 750g orange sweet potato, peeled, roughly chopped
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g jar tomato pasta sauce
  • 40.00 ml shredded fresh basil
  • 180g baby spinach
  • 62.50 ml pine nuts, toasted
  • 300g fresh ricotta, crumbled
  • 5 large (16cm x 28cm) fresh lasagne sheets
  • 125.00 ml finely grated parmesan (see notes)
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced and generously grease a 6cm-deep, 25cm x 30cm (8-cup-capacity) roasting pan to prepare.
  • In a microwave-safe bowl, place the sweet potato and cover it. Microwave on HIGH for 8 minutes, or until it's tender. Mash it until almost smooth, then set it aside to cool.
  • While the oil is heating in a large frying pan over medium-high heat, sauté the onion for 5 minutes until softened. Add garlic and cook for an additional minute. Move half of the onion mixture to a medium bowl and combine it with pasta sauce and basil. Season with salt and pepper, then set aside. To the remaining onion mixture in the pan, add spinach and lemon juice. Cook for 2 minutes until the spinach is wilted. Remove from heat and let it cool.
  • Combine the spinach mixture, pine nuts, and 200g of ricotta with the sweet potato. Season with salt and pepper, then mix well.
  • Spread the pasta sauce mixture evenly over the base of the dish, then sprinkle the remaining ricotta on top. Lay a pasta sheet on a flat surface and leave a 1cm border, then spread 1/5 of the sweet potato mixture over the sheet. Roll it tightly from one short end to seal the filling inside. Cut the roll into 4 rounds and place them, cut-side up, in the dish with the pasta sauce. Repeat this process with the remaining pasta sheets and filling to make a total of 20 rotolo.
  • Sprinkle rotolo generously with parmesan, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 15 minutes until the cheese turns golden. Serve alongside refreshing salad leaves.

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