- 250 g frozen spinach defrosted
- 375 g ricotta cheese
- 2 egg yolks
- 1 tsp minced garlic
- 1/2 cup grated cheese
- salt and pepper to taste
- 375 g fresh lasagne sheets
- 600 g passata
- 1/2 cup extra grated cheese (cheddar, mozzarella etc)
Preheat oven to 200 degrees celsius (fan-forced). Grease a large rectangular baking tray and set aside.
Mix the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper in a bowl.
Cut the fresh lasagne sheets in half. Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray. Repeat with the remaining lasagne sheets and mixture.
Pour over the passata, sprinkle with the grated cheese and bake in the oven for 30 minutes.
Calories: 435kcal | Carbohydrates: 48g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 162mg | Sodium: 248mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5980IU | Vitamin C: 13.1mg | Calcium: 354mg | Iron: 5.2mg