FRIJE

Instructions

• 1.   Bring a large pot of water to a boil and cook 1 or 2 lasagna sheets at a time until they soften slightly. The cooking time depends on the type and brand of lasagna, but generally takes about 2 minutes.
• 2.   Carefully remove the sheets using a large sieve or slotted spoon and lay them flat on a clean towel. Bring the water back to a boil and continue with the remaining pasta sheets.
• 3.   Heat the oil in a thick-bottomed pan and sauté the onion and garlic over low heat for 10 minutes, stirring occasionally. Add the washed spinach and cook for 2 minutes before covering the pan tightly. Let it simmer for 5 minutes.
• 4.   Drain as much liquid as possible (the spinach should be as dry as possible to avoid soaking the pasta). In a bowl, mix the spinach, ricotta, eggs, nutmeg, salt, and pepper. Set aside.
• 5.   For the tomato sauce, heat the oil in a pan and sauté the garlic and onion over low heat for 10 minutes, stirring occasionally. Add the chopped tomato and its juice, tomato paste, sugar, 125 ml of water, salt, and pepper. Bring the sauce to a boil, then reduce the heat and let it simmer for 10 minutes. For a smoother sauce, blend it in a blender until desired consistency.
• 6.   Preheat the oven to 180°C (350°F). Lightly grease a baking dish and spread one-third of the tomato sauce on the bottom. Working with one lasagna sheet at a time, place 2.5 tablespoons of filling in the center - and a little towards the bottom - of the sheet, leaving a border at each end. Roll the pasta around the filling and place the cannelloni in the dish, seam side down. Repeat with the remaining lasagna sheets and filling. Pour the remaining tomato sauce over the cannelloni and sprinkle with mozzarella.
• 7.   Bake for 30 to 35 minutes, until the cannelloni are golden and the sauce is bubbling. Let it rest for 10 minutes before serving.

Nutritional information *