Ingredients
4 tbsp olive oil
6 cloves of garlic, thinly sliced
2 green chillies, sliced
200g spinach, washed
Tomato sauce
Handful of fresh basil, leaves ripped, stalks chopped
800g passata
Pinch sugar
1 tsp sherry vinegar
Bechamel sauce
30g butter
30g plain flour
400ml milk
1 bay leaf
A good grating of nutmeg
200g mozzarella, broken up
400g crumbly ricotta cheese
50g parmesan, freshly grated
¼ nutmeg, grated
16 cannelloni tubes
Method:
Spinach mix
Heat 2tbsp olive oil and fry half garlic gently until soft. Then fry chillies for 30 seconds. Add the spinach and cook 2-3 minutes until wilted. Drain well
Tomato sauce
Heat rest of oil and fry remaining garlic with basil until soft. Add passata, sugar and sherry vinegar and cook for 20 minutes or until sauce has thickened. Season
Bechamel sauce
Melt the butter. Add the flour and stir to form a roux, cooking for a few minutes, slowly whisking the milk. Add the bay leaf and nutmeg and cook for 10 minutes until thickened and smooth. Add mozzarella and allow to melt fully before seasoning.
Mix ricotta with parmesan and nutmeg. Chop spinach and fold in and season. Put into cannelloni tubes. Pour tomato sauce into lasagne tray. Top with the cannelloni tubes and pour over the bechamel sauce. Cook in oven preheated to 200c for 25 minutes until bubbling and golden
