Funnily enough, I had never made cannelloni. It always seemed pretty hard to do! Turns out, although it is fiddly, its pretty easy! Just use fresh lasagne sheets and it will all go well.
Ingredients (serves 4)
- 350g orange sweet potato, peeled, chopped
- 400g can butter beans, drained, rinsed
- 100g baby spinach, chopped
- 2 tablespoons finely chopped fresh basil leaves
- 1 egg yolk
- 4 fresh lasagne pasta sheets
- 500g jar tomato pasta sauce with garlic and onion
- 1/2 cup grated reduced-fat tasty cheese
Method
- Preheat oven to 180°C/160°C fan-forced. Cook potato in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Return potato to pan. Mash until smooth.
- Place beans in a large bowl. Using a fork, roughly mash. Add spinach, basil, egg yolk and potato. Stir to combine. Cut lasagne sheets in half crossways. Place 1/4 cup potato mixture along 1 long edge of each piece. Roll up to enclose filling. Repeat with remaining potato mixture and lasagne sheets.
- Spread half the pasta sauce over the base of a 6cm-deep, 25cm x 35cm (base) ovenproof dish. Arrange filled lasagne, seam side down, on sauce. Top with remaining sauce. Sprinkle with cheese. Bake for 30 to 35 minutes or until lasagne is tender and cheese golden brown. Serve.
Source
Super Food Ideas – July 2008, Page 70
