Here is an easy weeknight dinner recipe from the pages of Le Creuset.

Spinach and Ricotta Rolls

Need: Le Creuset Braising pan or similar
Ingredients
For the filling:
6 cups of fresh chopped spinach sauteed in 1 teaspoon olive oil until cooked, and then squeezed of excess liquid
2 cups ricotta cheese
1/4 cup grated parmesan
2 cloves garlic, minced
¼ teaspoon ground nutmeg
8 sheets fresh or dried lasagna that has simmered for 6 minutes, then lay flat
3/4 to 1 cup white sharp cheddar cheese
grated Parmesan to serve
scallions sliced on the bias to serve (optional)
Salt and freshly ground black pepper

For the tomato sauce
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic chopped
1 1/2 cups canned crushed San Marzano tomatoes (without sauce)
1 teaspoon sugar
Salt and freshly ground black pepper

Preparation 
Preheat oven to 350 ° F
To make tomato sauce: Heat olive oil on low heat in Le Creuset cast iron pan. Add the onion and garlic and saute until onion is soft. Add the tomatoes, sugar and seasonings. Simmer for about 25 minutes and then adjust salt and pepper to taste and set aside.
To make the filling: Mix the cooked (drained) spinach, ricotta, Parmesan, garlic and nutmeg. Roll the mixture into “sausage” size rolls about 1 inch thick. Lay a sheet of lasagne flat and place a piece of the “sausage” on it rolling in the pasta. Roll it up all the way. Cut each sheet into 3 pieces. Repeat until all of the mixture has been used.
Take a cup of the tomato sauce from the shallow Le Creuset pan and set aside.
Place spinach rolls on the sauce left in the pan and then cover with the sauce that was removed.
Sprinkle with Cheddar cheese over the top. Place the lid on the pan and bake for about 30 minutes.
Remove from the oven and let stand, covered, for about 5 minutes before serving.
Serve with Parmesan cheese and fresh sliced on the bias scallions.

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