Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Serves  6, 622.50 mg of calcium per serve.

Ingredients

Cannelloni

Fresh lasagna sheets (found in the cool section at the supermarket)

500g of low-fat ricotta

500g of spinach (if you use fresh spinach remember to finely dice and cook it first!)

2 cloves of garlic, finely diced or minced.

1 small brown onion, finely diced.

1 handful of fresh oregano, chopped roughly.

Olive oil

Sauce

2 x 400g tins of finely diced tomatoes

1 x small jar of diced black olives

1 x handful of fresh basil, coarsely chopped.

1 x small zucchini, grated

200 grams of grated Mozzarella Cheese

 Directions      

1. Preheat the oven at 180 degrees.
2. Add a dash of olive oil to a pan and sautee the onion, one of the cloves of garlic and oregano.
3. Let the onion and garlic mixture cool, and then mix it with the ricotta and spinach. Leave the mixture to sit.
4.  Add a dash of olive oil to a pan and add the second clove of garlic, basil and zucchini. When the zucchini has soften up, add the jars of tomato sauce and stir through.
5.  Pour the half tomato mixture into a large and deep oven tray.
6.  Depending on the size of your lasagna sheets, place the spinach mixture in the middle, and roll up. Then place the cannelloni on top of the tomato mixture.
7.  Pour the remaining tomato mixture over the top of the cannelloni, then sprinkle with the mozzarella.
8.  Cover with foil then bake for about 25  minutes (until golden)
9.  Let rest for about 10 minutes
10. Enjoy!