Heat the oil in an oven proof pan over medium heat and cook the garlic for a couple of seconds. Add the Calabrese Spice followed by the passata. The garlic will cook quickly so get the passata in once the garlic shimmers and starts to brown. Add water to the empty passata bottle, give it a swirl and add the water into the sauce. Add about 3/4 to full of water it's going to cook down anyway and it will be absorbed by the lasagna when in the oven. If you used more than 700 grams of passata don't forget to leave aside to pour over the top (about a cup should do).A few minutes before you turn the heat off, add the fresh basil leaves. Set the sauce aside.

In a large enough bowl (using a large spoon) add the thawed, drained and frozen spinach, ricotta, all the mozzarella, half the parmesan (keep half to use over the top later), Garlic & herb seasoning, Salt & pepper and an egg. Using the spoon, scoop the spinach & ricotta mixture onto the lasagna sheet, roll it, cut each sheet into about 3 pieces (see the VIDEO for a more detailed method). Repeat until the filling and lasagna sheets are all used.

Cover with foil and cook for 30 minutes. After 30 minutes, carefully remove it from the oven, add the remaining sauce and try to get it in-between the rolled lasagna and not directly on top, at least not over the top of all the lasagna. Add the remaining half of parmesan cheese. Add the fresh sage leaves and drizzle olive oil on the sage leaf. Return the oven (still at 180 C) uncovered for another 12 minutes. Serve and enjoy!