wow ’em wed­nes­day LAMB CAN­NEL­LONI

Super Food Ideas - - WEEK 1 -


2 tea­spoons ex­tra vir­gin olive oil 600g lamb mince 3 tea­spoons Tus­can sea­son­ing 700g bot­tle chunky tomato pasta sauce 100g fetta, crum­bled 6 large fresh lasagne sheets ¾ cup grated moz­zarella 80g salad leaves, to serve

1 Heat oil in a fry­ing pan over medium-high heat. Add mince. Cook, break­ing up with a wooden spoon, for 6 to 8 min­utes or un­til browned. Add sea­son­ing. Stir to com­bine. Add ½ cup pasta sauce. Cook, stir­ring, for 1 to 2 min­utes or un­til thick. Trans­fer to a bowl. Stir in fetta. Sea­son with pep­per. 2 Pre­heat oven to 200°C/180°C fan-forced. Grease a large bak­ing dish. Spoon ¼ cup re­main­ing pasta sauce over the base of pre­pared dish. 3 Cut lasagne sheets into twelve 10cm x 14cm pieces. Spoon ¼ cup mince mix­ture along 1 long side. Roll up to en­close fill­ing. Place, seam-side down, in pre­pared dish. Re­peat with re­main­ing sheets and mince mix­ture. Pour re­main­ing pasta sauce over can­nel­loni. Sprin­kle with moz­zarella. Bake for 25 min­utes or un­til top is golden and can­nel­loni is ten­der. Serve with salad leaves. NU­TRI­TION: (per serve) 2840kj; 29.5g fat; 11.7g sat fat; 49g pro­tein; 50.3g carbs; 7.3g fi­bre; 130mg chol; 1919mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.