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Spinach and feta cannelloni

Name: Spinach and feta cannelloni
Prep time: 20 min
Cook time: 20 min
Ingredients: 100g light ricotta cheese; 100g reduced-fat feta cheese; 250g frozen spinach, thawed and squeezed of excess moisture; ¼ cup soy or dairy milk; 4 fresh lasagne sheets, cut into thirds; 400g can crushed tomatoes; ⅓ cup parsley, chopped; ¼ cup parmesan cheese, grated

Serves: 4

Prep: 20

Cook: 20

Feeling cannelloni? Then invite some friends over and impress them with this spinach and feta pasta recipe. High in calcium, fibre and protein, it’s a healthy, guilt-free meal that suits any occasion.

Want to enjoy more plant-based foods but don't know where to start? We’ve got the tools, insight, and expertise to make the change easy and enjoyable. We've also got hundreds of delicious and nutritious vegetarian recipes to help you on your journey. Check out our guide to vegetarian eating for inspo!

Ingredients

100g light ricotta cheese
100g reduced-fat feta cheese
250g frozen spinach, thawed and squeezed of excess moisture
¼ cup soy or dairy milk
4 fresh lasagne sheets, cut into thirds
400g can crushed tomatoes
⅓ cup parsley, chopped
¼ cup parmesan cheese, grated

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Method

Preheat oven to 180°C. Mix together ricotta, feta, spinach and milk. Divide fresh lasagne sheets in to 12 portions.
Lay a lasagne sheet flat and place a strip of the spinach mixture along a short edge. Roll up to form a sausage. Place seam side down in a large baking dish. Repeat with remaining ingredients.
Mix together tomatoes and parsley and pour over rolled pasta. Sprinkle with cheese and bake for 15-20 minutes. Serve with salad.