Spinach and feta cannelloni

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    • Preparation time: 20
    • Cooking time: 20
    • Serves: 4

    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

    Method

    1. Preheat oven to 180°C. Mix together ricotta, feta, spinach and milk. Divide fresh lasagne sheets in to 12 portions.
    2. 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.
    3. Mix together tomatoes and parsley and pour over rolled pasta. Sprinkle with cheese and bake for 15-20 minutes. Serve with salad.

    Nutrition Information

    Energy (kJ) 1365, (cal) 326) | Protein (g) 20 | Fat (g) 9 | Saturated Fat (g) 5 | Carbohydrate (g) 35 | Sugars (g) 5 | Fibre (g) 6.7 | Sodium (mg) 580 | Potassium (mg) 838 | Calcium (mg) 322 | Iron (mg) 4.

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