Donna Hay:

Dishes up a hearty main for cool au­tumn days.

Sunday Tasmanian - Tassie Living - - TASSIE LIVING -

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.


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