Ricotta and rocket lasagne rolls

• pack fresh lasagne↗250g g

  sheets

• olive oil↗1 tbsp tbsp
• tub ricotta250g g
• bag rocket↗50g g
• Loyd Grossman tomato↗2 x 350g jars jars

  and chargrilled vegetable sauce

• mature vegetarian cheddar↗50g g

  grated

Step-by-step instructions

1. 1

   Put the lasagne sheets in a large bowl and pour over boiling water to cover. Leave to soak for 5 minutes. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and lightly oil a shallow baking tray.

2. 2

   Drain the lasagne sheets in a colander. Take one sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, season well, then fold the sheet in half. Press the edges together to form a pocket. Continue to fill all the pasta sheets, then lay them on the baking tray so they overlap slightly.

3. 3

   Tip the sauce over the pasta pockets, spreading to make sure they are completely covered. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly. Serve with a crisp green salad.