- 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
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/bltbd88b47ceefcd437/635fc29a9c9b190e38842983/14_spinach-canelloni.png?width=910&height=400&format=png&quality=95&crop=910%3A400)
Spinach and feta cannelloni
Serves: 4
Prep: 20
Cook: 20
Ingredients
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.
Tips
- The spinach, feta and ricotta mixture used in this recipe is also a great filling for homemade pasta such as ravioli.