Spinach & Ricotta Roll-Up Lasagne Pie

Step 1: Spray the base and side of a 22cm springform pan (base measuring 20cm) with cooking oil and place on an oven tray.

Step 2: To make filling, heat oil in a large, non-stick frying pan over a medium heat and add the onion and garlic and cook, stirring occasionally, until soft and then add spinach and cook, stirring until just wilted and then transfer mixture to a bowl and let cool before adding ricotta and parmesan and season and mix well.

Step 3: You will need 10 lasagne sheets, reserving the remaining sheets for another use.

Step 4: Working with one sheet at a time, spread evenly with 1/2 cup spinach mixture and then starting at one short end, roll up to enclose and using a serrated knife, cut in half crossways.

Step 5: Spread 1 cup of the pasta sauce over base of prepared pan and arrange lasagne rolls, cut-side up and side-by-side over base. Spoon over remaining sauce and spread evenly and then cover tightly with a sheet of baking paper, then foil.

Step 6: Cook in a moderate oven (180C) for 30 minutes.

Step 7: Remove and increase oven to hot (200C), discard cover from lasagne and sprinkle with combined mozzarella and parmesan.

Step 8: Cook in oven for a further 20 minutes, or until golden brown.

Step 9: Remove and stand for 15 minutes and then remove side of the pan and serve pie cut into wedges.

Step 10: TIPS -1. Filling can be made up to one day ahead and keep, covered, in the fridge. 2. Add 1⁄2 cup chopped fresh basil to filling for a flavour hit. 3. Freeze leftover lasagne sheets to use later.