SERVES 4
INGREDIENTS
- 1 tsp olive oil
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 tbs fresh basil
- ½ tsp dried marjoram
- pepper
- 400 g tinned peeled tomatoes
- 1 tbs tomato paste
- 250 g fresh spinach, washed and trimmed
- 150g ricotta
- 150g cottage cheese, low fat
- 8 sheets lasagne
- 4 tbs (60g) grated Parmesan cheese
METHOD
Heat the oil in a frying pan and cook the onion and half the garlic in it over a moderate until soft. Stir in the basil and marjoram and season with pepper. Take out and set aside 2 tablespoons of the mixture.
Stir the tomatoes, their juice and the tomato paste into the pan of onion of onion mixture and cook over a moderate heat for 20 minutes, stirring occasionally to break down the tomatoes.
In the meantime, prepare the filling. Blanch the spinach in unsalted boiling water for 30 seconds and rinse with cold water. Squeeze the spinach hard, then turn it into a bowl, chop it roughly and work in the ricotta, cottage cheese, remaining garlic, reserved onion mixture and season with pepper.
Cook the lasagne for 3 minutes, then rinse with cold water. Lay the sheets on a board and spread some filling across a narrow end of each sheet, dividing the mixture equally between them. Roll the sheets up to form cannelloni.
Pour half the tomato sauce into a baking dish and lay the cannelloni on top, seam side down. Pour the remaining sauce over them.
Cover the dish and cook in the heated oven for 25 minutes, then uncover, sprinkle with the Parmesan cheese and cook for 5 minutes more to brown lightly before serving.
EXCHANGES PER SERVING
4 Starch
2 protein
¼ fat
