Rotolo of ricotta and spinach | Reader's Digest Australia

Ingredients

• 8 sheets fresh lasagne verde, about 170 g in total
• 500 g frozen chopped spinach, thawed
• ½ tablespoon extra virgin olive oil
• 2 cloves garlic, chopped
• 85 g pancetta, chopped
• 1 cup (250 g) ricotta
• 2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and oregano
• ¼ teaspoon freshly grated nutmeg
• ¼ cup (20 g) fresh breadcrumbs
• ¼ cup (25 g) freshly grated parmesan
• salt and pepper
• fresh oregano leaves to garnish
• Red capsicum sauce
• 1 large red capsicum, halved and seeded
• 1 teaspoon extra virgin olive oil
• 1 tablespoon plain flour
• 1 cup (250 ml) chicken or vegetable stock
• 2 tomatoes, peeled, seeded and chopped
• 1 tablespoon tomato paste
• ½ teaspoon sugar