Recipe - Cannelloni With Cheese And Spinach

2 Bags (225g) of
microwaveinthebag fresh
young leaf spinach
18 Sheets fresh lasagne
250 g Ricotta cheese
300 g Mascarpone cheese or cream
cheese
1 lg Freerange egg yolk
40 g Freshly grated Parmesan
cheese
Freshly grated nutmeg
450 ml Cheese sauce
125 g Grated mozzarella cheese

1. Cook the spinach, following the instructions on the packet. Put the
lasagne in a bowl and pour boiling water over to cover. Leave to soak for
two minutes.

2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food
processor and mix. Add the drained spinach and process again. Season with
salt, pepper and nutmeg.

3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a
drained sheet of lasagne. Fold over to enclose the filling and place in a
greased ovenproof dish, folded side down. Repeat until all the lasagne is
used up, then pour the sauce over and sprinkle with mozzarella. Bake for
30 minutes until golden.

NOTES : Author: "I serve this on a bed of sautéed spinach with garlic. When
I’m in a hurry, I use a readymade cheese sauce, such as Sainsbury’s Fresh
FourCheese Sauce"
Recipe by: ? Magazine, 1997 Posted to MCRecipe Digest V1 #680 by Kerry
Erwin kerry@north.org on Jul 20, 1997