This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 200°C. Lightly grease a large, shallow ovenproof dish.
2.In a food processor or blender, combine half the ricotta and half the parmesan, spinach, mint and garlic. Blend to a smooth paste.
3.In a large bowl, combine the spinach mixture with the remaining ricotta and beans.
4.Cut each lasagne sheet in thirds crossways. Spread ¼ cup spinach mixture lengthways along each strip. Roll up to enclose filling.
5.Pour ½ cup passata over the base of the dish. Arrange the cannelloni in a single layer, seam-side down.
6.Pour over the remaining passata. Top evenly with bocconcini and remaining parmesan. Bake for 25-30 minutes until pasta is tender and sauce is bubbling. Scatter with extra mint leaves and serve.
Note
- Serves 4-6. – You’ll need 2 cups frozen broad beans to yield 1 cup peeled broad beans. – This recipe uses half a 375g packet of fresh lasagne sheets. Wrap the leftover sheets in 2 layers of cling film and freeze for up to 2 months.