About this recipe:The secret to non-cracking cannelloni is to use fresh lasagne sheets. Lasagne sheets are rolled around a bacon, ricotta and spinach filling, topped with chopped tomatoes and grated cheese, then baked to perfection. Serve with garlic bread or a side salad, if desired.
1 tablespoon oil
1 medium onion, chopped
1 clove garlic, chopped
250g bacon lardons (chopped bacon)
6 medium mushrooms, diced
350g cooked spinach, drained
500g ricotta cheese
3-4 fresh lasagne sheets
1 (400g) tin chopped tomatoes with basil
grated cheese to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a lasagne dish.
Cook onion and garlic in 1 tablespoon oil. Add bacon and cook for about 3 minutes. Stir in mushrooms and cook until soft. Add spinach and mix well.
Take off the heat and mix in ricotta cheese. Set aside.
Cut lasagne sheets to size if needed. Spoon mixture across length of fresh pasta sheets and roll. Place into prepared dish. Repeat until everything is used up.
Top rolled pasta with chopped tomatoes and grated cheese. Bake in the preheated oven for 30 minutes or until hot.
Just made this and it was delicious, added a bit of chilli and nutmeg. Had some home made tomato sauce which I used and added mozzarella cheese on top and garnished with fresh basil. Thought it was the best recipe for this meal, thank you - 01 Jun 2014