Goat's Cheese Cannelloni
Created for Little Forest Folk Life by Two Teaspoons
Serves 4, generously
Ingredients:
• 1kg passata
• 2 cloves garlic, finely chopped or crushed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons brown sugar
• 2 tablespoons chopped thyme leaves for the sauce and a few extra sprigs of thyme to sprinkle on top
• 350g ricotta cheese
• 100g soft goat’s cheese
• small bunch flat leaf parsley, snipped with scissors
• small bunch chives, snipped with scissors
• ½ teaspoon ground nutmeg
• 8 fresh lasagne sheets
• 2 tablespoons grated parmesan
• pinch of sea salt
• few grinds of black pepper
Pre-heat the oven to 180C (fan oven)
To make the sauce, mix the tomato passata with the garlic, olive oil, brown sugar and thyme leaves.
To make the filling for the cannelloni, mash the ricotta, goat’s cheese, flat leaf parsley, chives, nutmeg, salt and pepper together in a bowl.
Spread a generous amount of the tomato sauce over the base of an oven-proof dish.
Lay a sheet of lasagne onto the work surface and spread a little blob of the filling along one of the shorter edges. Roll the lasagne from one of the shorter edges into a cylinder and place into the oven-proof baking dish. Continue until all the sheets are used up. Lay the rolls next to each other to form rows.
Pour the remaining tomato sauce over the top of the cannelloni rolls, sprinkle with the parmesan and put the thyme sprigs on top.
Cook in the oven for 30 minutes until golden and bubbling.
You can add some torn up spinach to this dish if you fancy (either to the sauce or the cheese filling) - it’s a great way of using up leftovers and getting more veg into your dinner!
