• 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp Gregg's Ground Cumin
  • 120g bag baby spinach leaves, chopped
  • 400g can Wattie's Lentils in Springwater, drained
  • 200g tub ricotta
  • 2 x 400g cans Wattie's Crushed and Sieved Tomatoes
  • 2 Tbsp basil pesto
  • 2 fresh lasagne pasta sheets
  • ¼ cup (20g) grated Parmesan Cheese
  1. Preheat the oven to 190°C (fan assisted).
  2. Heat a dash of oil in a saucepan over medium heat and sauté the onion and garlic until soft. Stir in the Gregg's Ground Cumin and cook for a further minute. Transfer to a mixing bowl. Add the chopped spinach and drained Wattie’s Lentils. Add the ricotta. Season with salt and black pepper to taste and gently mix together.
  3. Heat the Wattie's Crushed and Sieved Tomatoes in a saucepan until hot. Stir through the basil pesto. Pour one-third of the sauce into a lasagne-style dish (approx 2L capacity).
  4. To make the cannelloni: Cut each fresh lasagne pasta sheet into 4. Divide the filling mixture into 8 portions. Spoon a portion of filling along the short end of a pasta sheet and roll loosely to enclose the filling. Place into the lasagne dish seam-side down. Continue with the remaining filling and pasta, placing the filled cannelloni in a single layer in the dish.
  5. Pour the remaining tomato sauce over the cannelloni. Scatter over the grated Parmesan.
  6. Cover dish with foil and bake for 15 minutes. Remove the foil and continue cooking for a further 20–25 minutes or until the pasta is tender and the top is golden. Serve with a crisp green salad on the side.

Top Tips

  • This recipe gets the Healthy Pick for Main Meals.

Switch it up

  • Replace the fresh lasagne sheets with dried cannelloni tubes and fill the tubes using a small spoon or piping bag with a medium sized nozzle.

Made With

Crushed and Sieved Tomatoes

This passata style product uses only the finest vine-ripened Hawke’s Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.

Rate and Review

2 Ratings

Reviews (2)

Abby Rose Booth's Rating
Fiona Jansma's Rating