• Drain excess water from ricotta using a mesh strainer lined with a paper towel for 20 mins.
• In a pan, sauté garlic in oil until caramelized, add spinach until wilted, then let it cool.
• In a bowl, mix ricotta, drained spinach, lemon juice, zest, black pepper, herbs, basil, chili flakes, 1/2 cup mozzarella, and parmesan. Season to taste and then the filling is ready.

Pasta Assembly:

• Preheat your oven to 385°F / 195°C.
• In a baking dish, spread a thick layer of Pomì Passata sauce.
• Lay out a lasagna sheet, spread ricotta-spinach filling onto it, and top with another lasagna sheet.
• Roll lengthwise, cut in half, and place rolls in the baking dish. Repeat.
• Fill gaps with extra Passata sauce, ensuring it gets into the empty spaces. Cover everything generously with 1 cup mozzarella. Drizzle with truffle oil.
• Cover with foil, bake covered for 20 to 30 minutes, uncovered for 10 mins.