Heat oil in a medium saucepan and sauté onion and bacon for 2-3 minutes. Add mince and cook until browned. Stir in Leggo’s Pasta Sauce and simmer uncovered for 5 minutes, stirring occasionally. Remove from heat and stir in peas and spinach. Season to taste.
Dip each lasagne sheet into hot water to soften. Cut each sheet into thirds lengthwise using a pastry wheel. Spread each strip with 2-3 tablespoons meat sauce. Roll up into a scroll shape.
Arrange pasta scrolls cut side up, in a lightly greased 1.5 litre capacity baking dish. Pour over hot water and cover with foil. Bake in a preheated oven at 180°C for 20 minutes. Remove foil and sprinkle with cheese. Cook for a further 15-20 minutes or until cheese is melted and golden. Serve immediately.