Spinach and Ricotta Cannelloni

Directions

1. Preheat your oven to 180°C
   

2. Mix ricotta and spinach, you can chop the spinach to make it smaller for kids, I personally just mix it in to make it easier

3. Mix your passata, onion powder, garlic powder, oregano, lemon and a good amount salt & a bit of pepper together. You can omit the lemon if you don't like it in your sauces. 

4. Spread a thin layer of sauce on the bottom of your baking dish this stops it sticking to the bottom without adding any oils etc. (my baking dish is 24.3cm x 24.3cm x 5cm in size)

5. Cut your lasagna sheets in half down the middle vertically on the short side 

6. Pop about 2 tbsp of mixture onto one short edge of the lasagna sheet. Don't worry about measuring 2 exact tablespoons it's just a guide you can use your big spoons not a measuring spoon. 

7. Roll from the side with the ricotta filling and roll up to to form a tube, roll it so it's nice and snug but don't squish to hard otherwise the lasagna sheet will break. Don't worry if you get any cracks the sauce will cover it

8. Place into the baking dish in the bottom corner right up against the edges of the side and bottom. Continue this step until all the mixture and lasagna sheets are used, place each tube next to each other you don't want gaps, let them be touching. If you need at the top switch directions of the tubes, again you won't see it you just want it full 

9. Once full add your passata mixture all over the top and spread out so it's evenly distributed and is covering the lasagna sheets completely otherwise they will dry out

10. Cover in your favourite grated cheese, I use a mix of cheddar, parmigiano and pecorino. But honestly use whatever you have that you like, we just want nice melty delicious cheese on top so your fav melty cheese works a treat 

11. Cook for 25 minutes or until cheese is melted and golden brown. Because we used fresh lasagna sheets they will be soft and cooked perfectly

12. Serve immediately with a simple side salad