Spinach and Ricotta Cannelloni

Instructions

• 1Place a large pot of water over high heat and bring to a boil. Add the spinach, blanch for 30 seconds and place in a bowl of iced water to stop it from cooking.
• 2Drain the spinach and squeeze out the excess liquid and cut into ½-inch pieces.
• 3Place a saucepan over medium heat, add 1 tablespoon of the oil to heat. Add the onion and cook, stirring occasionally, for 3 minutes or until starting to soften. Add 1 clove minced garlic and continue cooking for 1 minute or until fragrant. Transfer to a heatproof bowl.
• 4Add the spinach and ricotta to the onion mixture and stir to combine. Grate the lemon zest over the mixture, capturing the zest and the oil. Season with ½ teaspoon of the salt and pepper. Set the bowl aside.
• 5Place a saucepan over medium heat and heat the remaining 1 tablespoon of oil. Add the remaining 2 cloves of minced garlic and cook, stirring for 1 minute or until golden brown. Add the tomatoes, remaining ½ teaspoon of salt and sugar and stir to combine. Pour the sauce into a 12 x 7½ x 2-inch baking dish.
• 6Place one sheet of lasagna on the cutting board. Place 1/3 cup of the spinach mixture onto the sheet 1-inch from the bottom edge and roll to enclose the filling. Repeat with the remaining sheets and filling.
• 7Place the cannelloni in the dish, gently pressing into the tomato sauce. Sprinkle with the mozzarella and Parmesan.
• 8To prevent sticking, top with a sheet of parchment paper and then cover with foil.
• 9Insert the wire rack into position 6.
• 10Once preheated, place the cannelloni in the oven and start the timer. When the Rotate Remind signals, remove the foil and parchment paper and rotate the dish and continue cooking until golden brown.
• 11Remove from the oven, cool for 10 minutes before serving.