Ricotta and Spinach Cannelloni

Ingredients: (serves 4)

• 1 Bag of Washed Spinach
• 1 Tub Ricotta Cheese
• Salt Pepper and Freshly Grated Nutmeg
• 1 Pack of Freshly Grated Lasagna
• 1 Onion - chopped
• 1 Tin Chopped Tomatoes 
• 1 Tbsp Chopped Tomato Puree
• 1 Handfull Torn Basil
• Salt and Pepper
• 3/4 Pint Cheese Sauce

METHOD:

Place onion in a pan with a drop of oil and fry gently for 5 min, add garlic and fry for 2min.

Add tomatoes and cook for 10 to 15 min, until thickened, then add the tomato puree and basil.

Put spinach in a frying pan and wilt, cool, and squeeze out any excess water.

Mix with the cheese and seasoning.

Lay the sheets on a board, put the spinach on top and roll up. (You can use 1 sheet of lasagna per person or cut the sheet in two and make two smaller ones per person).

Put the tomato sauce into a baking dish and lay the cannelloini on top and cover with cheese sauce and grated parmesan.

Bake in a hot oven for 30 min.

Serve with green salad.

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