1. Bring a pot of salted water to the boil – add the pasta 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. Lay the lasagna sheets flat and add the filling, roll up and secure with a toothpick every 2 cm.
  5. Slice into portions, approximately 2cm wide.
  6. Drizzle with good quality extra virgin olive oil.
  7. Enjoy.