Sweet potato, spinach and ricotta rotolo

This versatile dinner of sweet potato and ricotta will keep your family fed any night of the working week.

Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 25cm x 30cm (8-cup-capacity) roasting pan.
Place sweet potato in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 8 minutes or until tender. Mash until almost smooth. Set aside to cool.
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute. Transfer 1/2 the onion mixture to a medium bowl. Stir in pasta sauce and basil. Season with salt and pepper. Set aside. Add spinach and lemon juice to remaining onion mixture in frying pan. Cook, stirring, for 2 minutes or until spinach is wilted. Remove from heat. Set aside to cool.
Add spinach mixture, pine nuts and 200g ricotta to the sweet potato. Season with salt and pepper. Mix to combine.
Spread pasta sauce mixture over base of prepared dish. Sprinkle with remaining ricotta. Place 1 pasta sheet on a flat surface. Leaving a 1cm border, spread 1/5 of the sweet potato mixture over the pasta sheet. Roll up tightly from one short end to enclose filling. Cut roll into 4 rounds. Place rounds, cut-side up, in pasta sauce in dish. Repeat with remaining pasta sheets and filling to make 20 rotolo.
Sprinkle rotolo with parmesan. Cover with foil. Bake for 30 minutes. Remove foil. Bake for a further 15 minutes or until cheese is golden. Serve with salad leaves.

Source

750g orange sweet potato, peeled, roughly chopped

1 tbsp extra virgin olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

700g jar tomato pasta sauce

2 tbsp shredded fresh basil

180g baby spinach

2 tbsp lemon juice

1/4 cup pine nuts, toasted

300g fresh ricotta, crumbled

5 large fresh lasagne sheets

1/2 cup finely grated parmesan

Mixed salad leaves, to serve

Mixing Bowl Set