Serves:

4

Description:

Serves 2 as a lunch course or 4 as an appetiser

Ingredients:

• 125g Australian reduced fat ricotta cheese
• 50g rocket or spinach leaves, blanched and roughly chopped
• 2 spring onions, finely chopped
• 2 tsp chopped flat leaf parsley
• freshly ground black pepper, to taste
• 1 fresh lasagne sheet (15cm x 30cm)
• 1 cup good quality salt reduced tomato pasta sauce
• 10g rocket, for serving
• 20g shaved Australian parmesan cheese, for serving

Method:

1. Combine ricotta, rocket leaves, spring onions, parsley and pepper.
2. Cut lasagne sheets into four. Cook sheets in a large pot of boiling water for 3 minutes or until tender, refresh in cold water. Divide ricotta mixture evenly along the length of the sheet. Roll up to form a tube. Place in a 30cm x 18cm baking dish.
3. Pour tomato pasta sauce over cannelloni tubes and bake at 180°C for 20 minutes or until heated through. Serve cannelloni topped with extra rocket and shaved parmesan

Recipe by: Dairy Australia Test Kitchen

Website: www.dairy.com.au