Spinach and Ricotta Cannelloni
Ingredients
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
Sauce
- 40 grams unsalted butter
- 2 400grams tinned tomatoes
- 1 onion - quartered
- ½ milk
To Serve
- side salad or steamed vegetables
Instructions
Sauce
- 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.
Cannelloni
- 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
VEGETARIAN
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.
