Serves
4
Prep Time
30 minutes
Cooking Time
25 minutes
Ingredients
- 1 tablespoon olive oil
- 700g jar Leggo’s Passata - Italian Herb
- 400g beef mince
- 400g fresh ricotta cheese
- 125g frozen spinach, thawed, excess moisture squeezed out
- 2 spring onions, chopped
- 1 large egg, lightly beaten
- ⅓ cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 6-8 15cm x 10cm fresh lasagne sheets
- 1½ cups grated mozzarella cheese
Leggo's Italian Herbs Passata 700g
Method
STEP 1Heat oil in a saucepan over high heat, add mince and cook for 5 minutes or until browned. Add Leggo’s Passata, season to taste and bring to the boil. Simmer for 5 minutes.
STEP 2
Meanwhile, combine ricotta, spinach, spring onions, egg, parmesan and parsley in a large bowl and season to taste.
STEP 3
Spread half of the cooked mince mixture over the base of a 30cm x 20cm baking dish. Spread ⅓ cup of the ricotta mixture along the long edge of a lasagne sheet and roll up to enclose filling. Place cannelloni, seam side down into dish and repeat with remaining lasagne sheets and ricotta filling.
STEP 4
Spread remaining meat sauce over the cannelloni and sprinkle with cheese. Bake in a preheated oven at 180°C for 30-35 minutes or until cheese is golden. Stand for 10 minutes before serving. Serve with a crisp garden salad and crusty bread.
Tips
Substitute 1½ cups grated pumpkin for the spinach for a spin on the original.