Directions
- 1Make tomato sauce: heat olive oil, add garlic, then tomatoes; simmer for 20 minutes, season.
- 2Cook spinach: heat oil, add garlic and fry gently, then add spinach until wilted. Tip into a bowl to cool.
- 3Mix filling: Combine spinach, ricotta, Parmesan, nutmeg, salt, and pepper.
- 4Prepare cannelloni: Blanch lasagne sheets, add filling and roll into cannelloni.
- 5Assemble: Place tomato sauce in an ovenproof dish, add cannelloni. Top with béchamel, mozzarella and Parmesan.
- 6Bake: Preheat oven to 180°C/356F and bake for 15 minutes (fresh pasta) or 30-35 minutes (dried pasta).
Ingredients
- 2 fresh lasagne sheets
- 1 tbsp extra virgin olive oil
- 1 garlic cloves
- 200 g tin of chopped tomato
- 0 salt
- 0 pepper
- 100 g spinach
- 100 g ricotta
- 1 garlic cloves
- 5 g Parmesan
- 0 freshly grated nutmeg
- 0 freshly ground black pepper
- 0 salt
- 0 béchamel sauce
- 0 Mozzarella
- 0 Parmesan
Equipment
panwhiskgraterovenproof dish
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