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Lentil and Spinach Cannelloni
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Lentil and Spinach Cannelloni

Kan-uh-LOW-nee. Once you’ve mastered how to say it you’ll need to know how to make it. The beauty of this recipe is that you use fresh lasagne sheets, making it easy to roll up the filling instead of trying to fill a tube. So much easier but just as tasty!

Makes 4–5
Prep Time 20 minutes
Cook Time 35–40 minutes
A Little More Effort
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.

Method
Step 1
Preheat the oven to 190°C (fan assisted).
Step 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.
Step 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).
Step 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.
Step 5
Pour the remaining tomato sauce over the cannelloni. Scatter over the grated Parmesan.
Step 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.
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.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tsp Gregg's Ground Cumin
120 g bag baby spinach leaves, chopped
400 g can Wattie's Lentils in Springwater, drained
200 g 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
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