1. Bring a pot of salted water to the boil – add the lasagna sheets and cook for 8 minutes, or until al dente.
  2. In the meantime, heat a small saucepan.  Add the oil and spinach, once cooked remove and chop roughly.
  3. Mix the spinach through the ricotta and season with salt and pepper.
  4. Heat oven to 180°C (160°C fan-forced).
  5. Lay the lasagna sheets flat and add the filling, roll up and secure with a toothpick every 2 cm.
  6. Slice into portions, approximately 2cm wide.  Place sliced portions in a baking dish (removing the toothpicks), spoon over 250ml tomato sugo and sprinkle with ½ cup grated mozzarella.
  7. Bake in preheated oven for 20-30 minutes