SPINACH AND RICOTTA CANNELLONI

Zelda has already made cannelloni for Marlon Brando, using dried pasta tubes. This one is a great way to use up some left-over lasagne sheets.

4 fresh lasagne sheets
250g cooked spinach, excess water removed. (If using frozen spinach, four balls should suffice)
1 white onion, finely chopped
1tbsp olive oil
1tsp crushed garlic
250g ricotta
black pepper
salt
200ml tomato sauce (bottled or home-made)
1 red onion, finely chopped
2 tomatoes, de-seeded and chopped
2tsp chopped mixed herbs
70g cheddar cheese, grated


If using fresh spinach, wash it and cook it in the same water until it wilts. If using frozen, heat it with a little water. Squeeze out any additional moisture.
Heat half the oil and cook the onion and garlic.
Place the onion, garlic and spinach in a blender. Add lots of black pepper and blitz together well so that all is finely chopped.
Tip out into a bowl and mix with the ricotta.

Cook lasagne sheets as to packet instructions. If fresh, put them in a large shallow tray and cover with boiling water.

Carefully take one out at a time, dry, and cover with a quarter of the spinach mix.

Roll the sides in and place in a dish, with the seam on the bottom. Don't worry if a bit of the filling spills out.
Repeat with the other three sheets.

Gently fry the red onion, pepper and tomato until soft. Add the tomato sauce and mixed herbs.

Pour on the pasta and sprinkle the cheese on top.

Cover with foil. Cook at 190˚C/ 375˚F/ Gas 5 for 15 minutes. Remove the foil and cook for another 10 minutes until the cheese is golden and bubbling.

Lovely served with a salad.