Spinach and Ricotta Cannelloni

If you’ve ever tried to make cannelloni and given up because the pasta rolls keep breaking, try this clever alternative.

1 clove garlic, chopped
250g bacon pieces
6 medium mushrooms, diced
2 cups wilted spinach
500g low-fat Ricotta cheese
2 x 210g cans chopped tomatoes
3-4 fresh lasagna sheets
1 medium onion, diced
1 cup grated cheese
Salt and ground black pepper to taste

Preheat oven to 180’C.
Fry onion and garlic for two minutes until transparent. Add bacon and fry for a further three minutes. Add diced mushrooms and fry until soft.
Remove from heat and add spinach, Ricotta cheese and salt and pepper and mix well.
Cut lasagna sheets to size if needed and spoon mixture across length of fresh pasta sheet and roll.
Place into well-greased lasagna dish and continue until all mixture is used.
Top rolled sheets with chopped tomatoes and grated cheese and bake in the pre-heated oven for approx 30minutes or until hot.
Serve with a fresh garden salad and enjoy.