Spinach and Ricotta Cannelloni:Serves 3-4, but may be doubled easily:Ingredients:1 can chopped tomatoes 410g
pinch oregano- dried
1/2 teaspoon sugar
1 teaspoon EVOO
small brown onion
1 garlic clove
250g fresh ricotta
75g baby spinach
20g parmesan
2 fresh lasagne sheets
100g mozzarella cheese
basil leaves to serve
Preparation:Grate parmesan and mozzarella and put aside. (separately)
Place tomatoes, oregano and sugar in bowl. Season.
Cook 10 minutes at 1000 soft speed.
Remove the MC for the last 3 minutes to thicken the sauce.
Pour half the sauce over the base of a 2 litre casserole. Reserve the rest of the sauce.
Lightly rinse the bowl. Place halved onion and garlic in the bowl. Chop.
Speed 6. 1-2 seconds. Scrape down.
Add EVOO. 100
0.
1 minute 30 seconds. speed soft.Add ricotta, spinach and parmesan.
Speed 5 about 20 seconds or until it is all mixed.
Cut each lasagne sheet into 3 pieces.
Place 1/4 cup ricotta mix onto the lasagne sheet and roll up to form a tube. Place in casserole over the sauce mix.
Do the same with all the lasagne sheets. Try not to heap them too much.
Spread with the rest of the tomato sauce.
Sprinkle with the mozzarella.
Bake in a moderate oven about 25 minutes.
I served this with a salad.
Photos:Soon I hope. Will have to wait until next time. 'The mob' ate the leftovers before I could photograph them.
Tips/Hints:I adapted this from a recipe in a magazine.
