Preheat oven to 190°C

Grease oven proof tray and pour in 1 cup tomato passata, spreading evenly over the base

Microwave frozen spinach for 3 minutes with 2 tbsp of water

Mix spinach, ricotta, basil, parmesan, and garlic in a large bowl

Cut each lasagne sheet in half crosswise. Place 1/3 cup of ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes

Lay tubes side by side in the oven tray

Pour remaining tomato passata over the tubes and sprinkle over the cheese

Cook for 25 minutes or until golden brown