Ingredients:
- 8 Roma Pasta Lasagna Sheets
- Salt and pepper to taste
- 1 tablespoon of oregano
- 150 g of cooked spinach
- 100 g of Ricotta Cheese
- 50 g of Parmesan Cheese
- 75 g of grated Mozzarella cheese
- 2 cups of tomato sauce
- 1 egg, whisked
Preparation:
- Preheat the oven to 200°C.
- Cook the lasagna as instructed on the package.
- In a bowl, combine the spinach, Parmesan cheese, ricotta, egg, salt, pepper, and oregano. Mix everything until there is a compact mass.
- Fill each sheet with 2-3 tablespoons of the mixture, always leaving a centimeter from each of the edges unfilled to make it easier to roll up later. Once rolled, cut each roll in half.
- On a baking tray, put some baking paper and place each roll, always with the opening facing down so that nothing of the mixture comes out. Put a little tomato sauce on top of each mini-cannelloni and sprinkle with grated mozzarella.
- Bake for 18 to 20 minutes, until the mozzarella has completely melted and is browned.
- Then, prick them with chopsticks and serve them accompanied by tomato sauce.