Lentil and Spinach Cannelloni

Preheat the oven to 190°C (fan assisted).

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.

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).

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.

Pour the remaining tomato sauce over the cannelloni. Scatter over the grated Parmesan.

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.