The Dinner Planner


Spinach and Ricotta Cannelloni

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Cook Time 1 hour 10 minutes
Servings 4


Spinach and Ricotta Cannelloni

  • 4 fresh lasagne sheets
  • 500 grams ricotta - firm from the deli
  • 100 grams parmesan - grated
  • 1 packet frozen spinach - defrosted
  • 1 egg
  • ½ tsp nutmeg


  • 40 grams unsalted butter
  • 2 400grams tinned tomatoes
  • 1 onion - quartered
  • ½ milk

To Serve

  • side salad or steamed vegetables



  • Place the butter and tomatoes in a heavy based saucepan over medium heat and bring to the boil. Add the onion and cook for 5 minutes. Add the milk, then reduce the heat to low and simmer gently for 30 minutes. Season and set aside.


  • Combine all the filling ingredients in a bowl.
  • Fold each lasagna sheet into 3 pieces. Place 2 tablespoons of filling across the centre of each sheet and roll up to form a cylinder. Place in a large, greased baking dish, seam side down.
  • Cover with sauce, sprinkle with extra parmesan and bake for 20 minutes. Rest for 50-10 minutes before serving.
  • Serve with a simple side salad or steamed vegetables.

Tips and Variations

GLUTEN FREE - if made with GF lasagne sheets
LOW CARB - replace the lasagne sheets with zucchini. Thinly slice the zucchini lengthways so that it is pliable and roll as per instructions. 

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