Cannelloni With Cheese And Spinach

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	New, Pasta and n, Vegetarian	6	Servings

INGREDIENTS

2		Bags, 225g of
		microwave-in-the-bag
		fresh
		young leaf spinach
18		Sheets fresh lasagne
250	g	Ricotta cheese
300	g	Mascarpone cheese or cream
		cheese
1		Free-range egg yolk
40	g	Freshly grated Parmesan
		cheese
		Freshly grated nutmeg
450		Cheese sauce
125	g	Grated mozzarella cheese

INSTRUCTIONS

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. 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. 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
sautÃ©ed spinach with  garlic. When Im in a hurry, I use a ready-made
cheese sauce, such as  Sainsburys Fresh Four-Cheese Sauce" Recipe by: ?
Magazine, 1997  Posted to MC-Recipe Digest V1 #680 by Kerry Erwin
<kerry@north.org>  on Jul 20, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 500 Calories From Fat: 255 Total Fat: 28.9g Cholesterol: 116.3mg Sodium: 1661.6mg Potassium: 160.5mg Carbohydrates: 22g Fiber: 2g Sugar: 11.6g Protein: 37.2g