Rotolo of ricotta and spinach

Preparation

1. Preheat the oven to 200°C and grease a shallow ovenproof dish.
2. Cook the pasta in boiling water for 3–5 minutes, or according to the packet instructions, until al dente.
3. Drain, rinse in cold water and drain again, then lay out on a clean tea towel, in a single layer, to dry.
4. Drain the spinach in a fine sieve, pressing out all the liquid.
5. Heat the oil in a heavy–based saucepan.
6. Add the garlic and pancetta, and fry for 2 minutes.
7. Stir in the spinach until thoroughly mixed, then leave to cool slightly.
8. Stir in the ricotta, herbs, nutmeg and seasoning to taste.
9. Divide the filling equally among the sheets of lasagne, spreading it to the edges.
10. Roll up each sheet like a Swiss roll and place in the prepared dish.
11. Mix the breadcrumbs with the cheese and sprinkle this over the rolls.
12. Bake for 20–25 minutes or until brown and crisp.
13. Meanwhile, make the sauce.
14. Preheat the grill to the hottest setting and grill the capsicum halves, skin side up, until blistered and blackened.
15. Cool in a plastic bag, then peel and chop the capsicum.
16. Heat the oil and fry the garlic and capsicum for 2 minutes.
17. Stir in the flour, then gradually pour in the stock, stirring all the time.
18. Add the tomatoes, tomato paste, sugar and seasoning to taste.
19. Stir well.
20. Bring the sauce to the boil, then reduce the heat and cover the pan.
21. Simmer for 10 minutes.
22. Blend the sauce until smooth in a food processor or blender.
23. Return the sauce to the pan and reheat it gently, stirring occasionally.
24. Cut each rotolo diagonally into 3 slices and arrange these on plates.
25. Pour some of the sauce around the slices and serve the remainder separately.
26. Garnish with oregano and serve immediately.