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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from the Australian New Idea magazine. It is supposed to be economical, coming in at just $3.70 per serve. Serrve with a green salad. Ingredients:
250 g frozen spinach, thawed |
500 g ricotta cheese |
100 g feta cheese |
1 egg |
salt |
pepper |
4 fresh lasagna sheets |
500 g pasta sauce |
1/2 cup grated cheddar cheese |
Directions:
1. Squeeze excess moisture from spinach. Place spinach, ricotta, feta and egg in a large bowl. Season with salt and peper. Mix well.
2. Cut lasagne sheets in half. Divide spinach mixture into eight portions and spoon on one side of each lasagne sheet. Roll to enclose.
3. Spread 1/3 cup of sauce over base of a large ovenproof dish. Arrange cannelloni in one layer in dish. Pour remaining sauce to cover cannelloni. Cover with foil.
4. Cook at 200C for 20 minutes. Remove from oven. Discard foil. Sprinkle with cheese. Return to oven. Cook, uncovered, for 10 minutes, or until cheese is browned.
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