Anticiplate

If not to make my obsession worse, I got another Donna Hay Cookbook called Modern Classics 1 from one of my best friends, Kylee, for Christmas. This recipe caught my eye the very first day, and has been on my list to make for about a month now.

Because I had the day off today, it seemed like the perfect opportunity to try this recipe because it requires about an hour and a half of preparation. This would be a perfect meal to make in advance and freeze. Then, on a busy night, all you have to do is preheat your oven and cook the dish until it bubbles (about 45-60 minutes).  I used my basic sweet tomato sauce to cover this pasta, but you could make it even easier by using your favorite store-bought sauce. Also, the fresh lasagna sheets in this dish are to DIE for! I am starting to like fresh pasta more and more. It has a much different flavor and texture than dried pasta, but I am learning to love it.  Pretty soon I know I should venture into making my own pasta……

Serves 4-6 (about 12 cannelloni)

Prep time: 20 minutes

Cook time: 30 minutes

1 batch of  my Sweet Tomato Basil Sauce , or one jar of store-bought sauce

4 fresh lasagna sheets, cut into big squares to roll cannelloni

1/2 c. finely grated parmigiano reggianno, for topping

Filling:

10 oz. spinach

1 1/2 lb. fresh ricotta

1 c. parmigiano reggianno, finely grated

2 tbsp. flat-leaf parsley, chopped

1 tbsp. fresh dill, chopped

1/2 c. italian breadcrumbs

Kosher salt

Black pepper

Preheat oven to 350 degrees. To start filling, blanch spinach in a pot of boiling water for about 10 seconds. Remove and put in a strainer with a plate underneath to catch the water. When slightly cooled, wring out with a heavy kitchen towel to release all the water. Coarsely chop.

Combine the spinach, ricotta, parmesan, parsley, dill, breadcrumbs, and a generous amount of salt and pepper.

Spread 1/3 of the prepared sauce on the bottom of a greased oven-proof lasagna pan. Lay a lasagna sheet square on a flat surface. Stuff with a generous amount of ricotta filling and roll up. Place seem side down. Repeat with all the remaining lasagna sheets and filling. Pour over remaining sauce and sprinkle with 1/2 c. of the extra parmesan cheese.

Bake for 30 minutes or until bubbling and heated through.