Chicken, Spinach and Ricotta Cannelloni
3 green onions, chopped
350g chicken mince
375g packet frozen chopped spinach, thawed and squeezed of moisture
4 fresh lasagne sheets
1 cup low-fat ricotta
2 cups tomato pasta sauce
1 cup grated cheddar cheese
1. Preheat the oven to moderate 180Â°C. Lightly grease a 6-cup capacity baking dish. Combine onions, chicken mince and thawed spinach in a large bowl. Season well with salt and pepper.
2. Cut each lasagne sheet in half. Spoon 1/3 cup of the filling down the middle of each sheet. Top with a little ricotta. Fold the sheet over to enclose the filling. Spread 1/3 cup of the pasta sauce in the bottom of the prepared dish.
3. Place cannelloni in a single layer in the dish. Repeat with remaining sheets and filling. Pour remaining tomato pasta sauce over cannelloni and top with cheese. Bake for 30 min. Serve with dressed mixed salad or seasonal vegetables.
To Freeze: Cool cannelloni, divide into serving-size portions and freeze, reheat in the microwave. If using fresh ingredients, freeze unbaked, allow to thaw and bake.