This is a wonderful vegetarian variation of the traditional Italian classic. Enjoy with salad and garlic bread for lunch or dinner. And, the best part is, if you use fresh lasagne sheets instead of cannelloni tubes, as the recipe suggests, you can really save time. Make up to several hours ahead and stick it in the fridge until you’re ready to bake.
Ingredients 400g jar tomato pasta sauce
8 fresh pasta sheets
1 bunch English spinach (200g), washed, leaves picked
500g fresh ricotta
400g can lentils, drained and washed
1 ½ cups grated parmesan
4 cloves garlic, crushed
2 spring onion bulbs, chopped
½ cup pitted kalamata olives, chopped
1 ½ tablespoons dried parsley
1 tablespoon grated nutmeg
Salt and pepper, to taste
Baby rocket leaves, to serve
Preheat oven to 180°C (fan-forced).
Place spinach in a deep saucepan and cover with boiling water for three minutes or until wilted.
Drain spinach well and chop, and then transfer to a large bowl.
Add ¾ of ricotta, 1 cup of Parmesan, pasta sauce, lentils, garlic, spring onion bulbs, olives, nutmeg & parsley.
Stir to combine, and season to taste with salt and pepper.
Spread 1 cup of mixture over base of large ovenproof dish.
Spoon filling mixture evenly down one short side of each pasta sheet.
Roll up pasta sheet to enclose filling and trim excess pasta.
Place cannelloni, seam-side down, side-by-side in dish.
Spoon remaining mixture over cannelloni.
Dollop with remaining ricotta, and sprinkle with remaining Parmesan.
Cover dish with foil, and place in oven for 30 minutes.
Remove foil, and return to oven for a further 10 minutes or until golden.
Let stand for a couple of minutes, and then serve with rocket and a splash of balsamic vinegar.