To make filling, heat oil in a frying pan over a
medium heat, add onion and garlic and cook, stir-
ring, for 3 minutes or until onion is soft
Add
spinach and mushrooms and cook for 4 minutes
longer
Stir in tomato puree, bring to simmering
and cook, stirring occasionally, for 10-15 minutes
or until liquid evaporates.
To make Pesto Cream, place pesto, sour cream,
yogurt and black pepper to taste in a bowl and mix
thoroughly to combine.
Cook lasagna sheets in until al dente
Drain well.
Place spoonfuls of filling along one long edge of
each lasagna sheet and roll up
Place rolls joint
side down in a greased, ovenproof ceramic baking
dish, spoon Pesto Cream over the top
