Rolled-up Lasagne

Add the lasagne sheets to an ovenproof dish or baking tray and pour over boiling water until it just covers the sheets. Leave the lasagne sheets to soak while you prepare the rest of the recipe.

Spray a frying pan with low-calorie cooking spray and add the onion, celery, carrot and garlic. Fry for 4 minutes until starting to soften.

Add the beef mince to the pan and stir until browned on all sides, this should take about 4 minutes.

When the beef mince is browned, add the chopped tomatoes, passata, Henderson's relish, tomato puree, balsamic vinegar, mixed herbs and stock pot. Bring to the boil then lower the heat and simmer for 10 minutes.

Add the spinach to a bowl, pour over boiling water and allow to wilt for a few minutes. Drain well using a sieve or colander, squeezing as much of the water out as possible.

Add the spinach to a bowl with the cream cheese, garlic granules, onion powder and mix until smooth. Season with salt and pepper.

Preheat the oven to 190°C. Remove the lasagne sheets from the water and slice each sheet in half. Pour the beef mixture into the bottom of the dish. Roll the lasagne into swirls and push them into the beef mixture.

Using a teaspoon, spoon a little of the cheese and spinach mixture into the centre of each lasagne swirl. Sprinkle over the grated cheese and pop into the oven for 20 minutes, until the cheese is melted and golden. Serve with your choice of accompaniment.