Method

• 1.
  Place the spinach, kale, half the chopped garlic and 1 tbs oil in a frypan over medium heat. Cook, stirring, for 5 minutes or until just wilted.
• 2.
  Set aside to cool slightly, then roughly chop and combine in a bowl with ricotta, eggs, lemon zest, nutmeg and 100g parmesan. Chill until ready to assemble.

• 3.
  Heat remaining 2 tbs oil in a saucepan over medium heat. Add the remaining garlic and cook, stirring, for 30 seconds or until fragrant. Add the canned tomatoes, passata, sugar, oregano and 1/2 cup (125ml) water.
• 4.
  Season and cook for 3-4 minutes to heat the sauce through. (The sauce will be quite watery at this stage but this will help to cook the pasta.) Preheat oven to 180°C.
• 5.
  To assemble, pour half the sauce into a large baking dish. Divide the ricotta mixture among lasagne sheets, then roll up and place, seam-side down, in the baking dish.
• 6.
  Cover with the remaining sauce. Scatter mozzarella and remaining 50g parmesan over the top. Cover with a sheet of baking paper, then cover tightly with foil.
• 7.
  Place on a baking tray and bake for 50 minutes. Remove the foil and paper, increase oven to 200°C and bake for a further 20-30 minutes until bubbling and the cheese is golden.
• 8.
  Set aside for 5 minutes before serving garnished with extra fried oregano leaves.