
Spinach and ricotta cannelloni is so quick and easy, and it’s a great way to use up some of your leftover lasagna sheets.
If you decided to make the beef lasagna we spoke about earlier – you might find that you have quite a few leftover lasagna sheets. Instead of letting these go to waste, use them to make your spinach and ricotta cannelloni.
You’ll need to cook up the lasagna sheets as usual and make your spinach and ricotta filling. Place a spoonful on one end of the lasagna sheet and roll it up before placing it into an oven dish. Once it’s all filled up, pour over a delicious marinara sauce and bake in the oven.
Try this recipe:
- 10 lasagna sheets (cooked and cut in half)
- A 200g bag of spinach
- 1 ricotta tub
- 1 jar Marinara sauce
Start by wilting your spinach in hot water and then draining it completely. Chop up the wilted spinach finely and then mix it in a bowl with the ricotta. Layout your halved lasagna sheets and place a dollop of the spinach ricotta mixture on the one end and then roll it up into a tube. Place this on your casserole dish. Do this until your lasagna sheets are finished. Pour the marinara sauce over the rolled-up cannelloni and bake in the oven at 350 degrees for 20 minutes.