This served two hungry adults and one hungry toddler.
For the cannelloni filling:
- 2 large handfuls of spinach, roughly chopped
- 3 heaped tablespoons of ricotta
- 1 clove of garlic (crushed)
- 1 medium egg
- 1/2 tsp ground nutmeg
- a knob of butter
- a twist of black pepper
- 8 lasagne sheets (you can use proper cannelloni tubes if you like, I just didn’t have any in the cupboard!)
For the sauce:
- 500g passata
- 1/2 an onion, grated
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp balsamic vinegar
- A handful of grated cheese (we used cheddar) to sprinkle over the top.
- Put the butter in a frying pan with the garlic. Cook for a minute, then add the spinach and cook until wilted.
- In a bowl, mix the spinach, egg, ricotta, nutmeg and black pepper.
- Soften the lasagne sheets (if not using cannelloni) in a bowl of boiling water.
TOP TIP: Soften the lasagne sheets two at a time and separate with a fork. If you try to do them all at once they will stick together. Learn from my mistake! don’t try and save time by doing them together!
- In the same pan as before, put the passata, onion, balsamic vinegar, oregano and basil. Leave to simmer whilst you assemble the cannelloni.
- To assemble the cannelloni, take the softened lasagne sheets, place a generous strip of the spinach and ricotta mixture in a line down the middle and roll into a tube shape.
- Put a thin layer of the sauce in an ovenproof dish, just enough to cover the bottom.
- Place the filled lasagne tubes in rows in the dish.
- Cover the cannelloni with the rest of the sauce and sprinkle the cheese on top.
- Bake in a pre heated oven at 180 for 40 minutes.