Ingredients
Serves 4
- 250 gr fresh lasagna sheet
- 500 gr ricotta cheese
- 350 gr spinach leaves
- 150 gr parmesan cheese
- Ground nutmeg to taste
- Salt to taste
- Ground black pepper to taste
- 500 ml peel tomato souce
- 100 ml besciamel sauce
- Basil
- Butter
- Onion
- Extra virgin olive oil
Method
- Make a quick tomato sauce with EVO, peel tomato, onion & basil.
- Cook the spinach
- To make the filling: mix together spinach-ricotta-parmesan (100gr), salt, pepper, nutmeg. Mix until firm & homogeneus texture.
- Take the lasagna sheets & put a stripe of filling on each sheet.
- Roll each sheet to form a tube of pasta.
- Take your oven tray & put some curls of butter.
- Put 1/3 of your tomato sauce at the bottom of your oven tray.
- Lay down your cannelloni on the sauce -pour the rest of the tomato sauce on them cover all the cannelloni.
- Pour the besciamel over the tomato sauce -sprinkle with parmesan cheese all over the top.
- Put in the oven 180°C fan for 25 min.
