| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy, Eggs |
British |
Waitrose2 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Waitrose Frozen Chopped Spinach; (9oz) |
| 30 |
ml |
Vegetable oil; (2tbsp) |
| 500 |
g |
Waitrose British Ground Pork; (1lb 2oz) |
| 25 |
g |
Pine nuts; (1oz) |
| 1 |
|
250 g tub Italian Ricotta cheese |
|
|
Salt and freshly ground black pepper |
| 1 |
|
250 g pack Waitrose Fresh Lasagne Sheets |
| 1 |
|
350 g tub Waitrose Fresh Cheese Sauce |
| 150 |
ml |
Milk; (1/4 pint) |
| 45 |
ml |
Freshly grated Parmigiano Reggiano; (3tbsp) |
INSTRUCTIONS
Cook the spinach following the packet instructions and drain well.
Heat the oil in a large frying pan and fry the ground pork for 4-5 minutes.
Add the pine nuts and the drained spinach and mix well. Remove from the
heat.
In a small bowl, beat the ricotta cheese until smooth, and season. Stir the
cheese into the spinach and pork.
Place 1-2 tablespoons of filling into the centre of a lasagne sheet, spread
evenly to about 1cm (1/2") from the edge, then roll up from the narrow end
to form a tube. Repeat with the rest of the lasagne, then leave to one side
until the sauce is ready.
In a jug, whisk the cheese sauce and milk together until smooth. Pour a
little sauce into the bottom of a large ovenproof dish, place the
cannelloni on top then pour over the remaining sauce.
Sprinkle over the grated Parmesan cheese and place in a preheated oven
180°C, 350°F, gas mark 4 for 20-25 minutes or until thoroughly cooked,
there is no pink meat remaining and the top is golden brown.
Converted by MC_Buster.
NOTES : Instead of using cannelloni tubes, this pasta dish is made with
sheets of lasagne which are less fiddly to fill. The result is a delicious
supper dish, ideal to serve with ciabatta bread and a green salad.
Converted by MM_Buster v2.0l.
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