Dishes up a hearty main for cool autumn days.
This comforting traditional Italian dish, with its delightful mix of spinach and ricotta, will please all.
3 cups (840g) tomato puree (passata) 1 cup (250m1) water 5 fresh lasagne sheets, cut into 15cm x 12cm rectangles 1/2 cup (15g) finely grated parmesan 1/2 cup (50g) grated mozzarella basil leaves, to serve
2 bunches (1kg) English spinach, trimmed 31/2 cups (840g) fresh ricotta 1 cup (35g) finely grated parmesan 2 tablespoons chopped flat-leaf parsley leaves 2 cloves garlic, crushed 1 teaspoon finely grated lemon rind 1 tablespoon chopped dill 1/2 cup (35g) fresh white breadcrumbs sea salt and cracked black pepper
STEP 1 Preheat oven to 180°C. To make the filling, place the spinach in a saucepan of salted boiling water for 5 seconds or until bright green. Drain and refresh in iced water. Squeeze out any excess moisture and finely chop.
STEP 2 Place the spinach and remaining filling ingredients in a bowl and mix to combine. Place the tomato and water in a second bowl and mix to combine.
STEP 3 Spread half the tomato mixture over the base of a greased 20cm x 30cm ovenproof dish. Lay a lasagne sheet on a flat surface, top with ¼ cup ricotta filling along the centre and roll. Place in baking dish, seam-side down. Repeat with the remaining sheets and filling.
STEP 4 Pour the leftover tomato mixture over the cannelloni, sprinkle with the parmesan and mozzarella and cook for 25–30 minutes or until golden and cooked through. Top with the basil leaves to serve. Serves 4–6.
``THIS TRADITIONAL ITALIAN DISH WILL PLEASE ALL´´