wow ’em wednesday LAMB CANNELLONI
SERVES 4 PREP 20 MINUTES COOK 35 MINUTES
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.