Spinach & Ricotta Cannelloni

Prep time : 45 mins
Cooking time : 1 hour
Serves : 4

Ingredients:
Filling
20g unsalted butter
1 small onion, finely chopped
2 garlic cloves, crushed
3 bunches English spinach
300g ricotta
1 tablespoon oregano

Sauce
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
440g tinned peeled whole tomatoes
125ml tomato based pasta sauce
1 teaspoon dried oregano
2 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon sugar

375 fresh lasagne
70g grated mozzarella cheese
50g finely grated parmesan cheese

Method:
Preheat the oven to 180'C

To make the filling, melt the butter in a pan and add the onion and garlic.

Cook for 3-5 mins, or until the onion softens.

Trim and finely shred the spinach, add it to the pan and cook for 5 mins or until wilted and the moisture has evaporated.

Remove from the heat.

Once cooled, combine with the ricotta and oregano in a food processor or blender.

Process until smooth and season.

To make the suace, heat the oil in a pan, add the onion and garlic and cook over low heat for 8-10 mins.

Add the rest of the sauce ingredients.

Bring to the boil, then reduce the heat and simmer for 10-15 mins or until the sauce is thickens.

Cut the lasagne sheet into twelve 12cm squares.

Lightly grease a 2 litre overproof dish.

Spread one-third of the sauce over the base, then spoon 1.5 tablespoons of the spinach mixture onto one side of each square of lasagne, leaving a 5mm border.

Roll up the pasta to cover the filling and place in the dish seam side down.

Repeat will all the sheets, spacing the cannelloni evenly in the dish.

Spoon over the remaining sauce and sprinkle with the cheese.

Bake for 30-35 mins or until the cheese is bubbling and golden.

Allow to stand for 5 mins before serving.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd