Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Place the tomatoes and garlic in a roasting tin and drizzle over the balsamic vinegar and 1 tbsp of the olive oil. Season with salt and freshly ground black pepper and roast in the oven for 5 minutes until just beginning to soften. Reduce the oven temperature to 180°C, fan 160°C, gas 4.
2. Meanwhile, cook the peas in a pan of boiling water for 5 minutes then drain well. Steam the spinach for 2-3 minutes until just wilted then place in a sieve and press out any excess water. Mix the peas, spinach, ricotta, Parmesan and chopped basil in a bowl. Season to taste with salt and freshly ground black pepper.
3. Bring a large pan of water to the boil. Dip 1 lasagne sheet in the water for about 15 seconds then remove with a slotted spoon, shaking off any excess water. Lay the lasagne sheet on a chopping board and spoon some of the spinach mixture along one shorter edge. Roll up like a cigar to enclose the filling and place seam-side down in a greased shallow baking dish. Repeat with the rest of the lasagne sheets and filling.
4. Spoon the tomatoes and any pan juices over the filled pasta and drizzle over the rest of the olive oil. Bake in the oven for 15-20 minutes until the pasta is tender and the tomatoes are soft. Garnish with basil leaves.