Directions
- 1Heat oil in a large skillet over medium heat.
- 2Sweat your onions until they are soft and translucent.
- 3Add garlic and chili.
- 4Add your crushed tomatoes.
- 5Add some water to one of the cans, swirl, and empty into the pan.
- 6Add your basil, salt, and pepper.
- 7Let the sauce simmer until the other ingredients are prepared.
- 8Add spinach to a deep pan with a splash of water, cover, and let it wilt.
- 9Once the spinach leaves are tender and slightly wilted, take them out and place them in a mesh strainer.
- 10Let the spinach cool completely.
- 11Once cooled, squeeze out most of the liquid and then finely chop the spinach.
- 12In a separate bowl, add ricotta, mozzarella, parmesan cheese, chopped spinach, one egg, nutmeg, and some basil.
- 13Season with more than just a pinch of salt and mix to combine.
- 14Add half of the tomato sauce to the bottom of a baking tray.
- 15Take out your lasagna sheets and cut them in half.
- 16Lay the fresh lasagna sheets flat and add some of the spinach and cheese mixture at one end.
- 17Slowly roll the sheet to form a tube.
- 18Lay the cannelloni tubes side by side in the baking pan, seam side down.
- 19Pour over the remaining sauce, covering all of the tubes.
- 20Add some extra mozzarella, parmesan cheese, and then drizzle with olive oil.
- 21Cover with foil, then bake for 25 minutes at 195 degrees Celsius.
- 22Serve with fresh basil and grated parmesan cheese.
Ingredients
- Oil
- Onions
- Garlic
- Chili
- 2 cans Crushed tomatoes
- Water
- Basil
- Salt
- Pepper
- Spinach
- Ricotta
- Mozzarella
- Parmesan cheese
- 1 Egg
- Nutmeg
- Lasagna sheets
- Olive oil
Equipment
Large skilletWooden spoonDeep panLidMesh strainerChopping boardKnifeSeparate bowlBaking trayFoilOven
Tips
- When making the filling, season with more than just a pinch of salt to enhance the flavors.
- Serve with fresh basil and grated Parmesan cheese if you are a cheese lover.
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