Spinach and Ricotta Cannelloni |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious, Low GI, Healthy & Easy! What more could you ask for? Oh - looks really impressive ; ) Hasn't failed yet, so I hope it works for you too. From The Low GI Diet Cookbook. Ingredients:
300 g frozen spinach, thawed |
400 g fresh reduced-fat ricotta cheese |
1/4 teaspoon nutmeg |
2 tablespoons pine nuts, toasted |
30 g parmesan cheese, grated |
4 fresh lasagna sheets |
300 g ready-made pasta sauce |
fresh ground black pepper |
torn basil leaves, to serve |
Directions:
1. Preheat oven to 180C ( 350F ).
2. Put spinach in a colander and squeeze out excess water.
3. Mix ricotta, nutmeg, pine nuts and half the parmesan in a big bowl.
4. Lay a sheet of lasagne out and spoon a quarter of the ricotta mix along along the longer edge. Roll lengthways to make a long sausage shape and place into an oblong lasagne dish, cutting to fit if you have to.
5. Repeat with rest of mix and sheets. Spoon the tomato sauce over the cannelloni and season with pepper.
6. Cover with foil and cook for 25-30 mins, til pasta is tender and sauce is bubbling. To serve, spoon over remaining hot sauce, extra parmesan and basil.
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