A friend of mine used to regularly ask me for a decent vegetarian lasagna recipe. This here is a cannelloni recipe, but you can use the filling in lasagna instead if you want. She’s given up asking, but – Sue – this recipe is for you!
250g ricotta cheese
1/4 cup Parmesan cheese grated
1 jar pasta sauce (or make your own if you prefer)
1/2 cup tasty cheese grated
200g baby spinach leaves
2 eggs, lightly beaten (traditionally this recipe calls for just the egg yolks but I hate wasting the rest of the egg and it tastes just fine my way)
1 packet Gluten free cannelloni
Preheat the oven to 200C (400F)
Beat the eggs and stir into the ricotta cheese
Add the Parmesan cheese and nutmeg
Was and spin dry the spinach leaves if necessary
Mix the pasta sauce with about half the same volume of water
Get a 20cm wide baking dish and put enough pasta sauce in the baking dish to cover the bottom.
Now is the time to get your hands dirty! Open your packet of cannelloni and have the shells ready on the bench top.
Using your hands mix the spinach leaves and cheese mixture together thoroughly. If you really hate getting your hands dirty you could use a couple of forks to do this job but I find hands make it all mix together more evenly.
Again, using your hands, stuff each cannelloni shell quite tightly with the spinach and cheese mixture. As you fill each shell, place in the baking dish in a single layer.
Once you have used all the mixture, cover the shells with more pasta sauce. If I have some of the cheese mixture left I like to pour that over the pasta sauce.
Top with the grated tasty cheese
Bake for about 40 minutes, until the cannelloni is tender
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