Just don't mention the spinach!
Makes 10 cannelloni
2tbsp olive oil
1 onion, peeled, halved and sliced
1 large garlic clove, crushed
1 bay leaf
2 x 400g tins chopped tomatoes
salt and ground black pepper
375g frozen leaf spinach
250g tub ricotta cheese
50g Parmesan cheese, grated
250g lasagne sheets
To make the sauce, heat the oil in a large heavy based pan, add the onion and cook, stirring for 5min or until beginning to soften. Then add the garlic and bayleaf and cook for another min. Pour in the chopped tomatoes and bring to the boil, then simmer uncovered for 10 min or until thickened. Remove from the heat, season and set aside.
Melt the butter in a pan, add the spinach and cook stirring over a medium heat until the spinach has thawed then turn up the heat and continue stirring until any excess liquid has evaporated. You should just be left with spinach and some buttery juices.Remove from the heat, add the ricotta and Parmesan cheeses and season very well.
My lasagne sheets were aproximately 24x 16cm. I cut them all in half. Place a spoonful of the spinach mixture along the edge of the narrowest side of the pasta sheet, then roll up to make a fat cigar or cannelloni. Place it in a 24x24cm ovenproof dish and repeat with the reamaining lasagne sheets and filling. Pour over the tomato sauce and cover with slices of mozzarella cheese. Bake at 200C for 25-30min until bubbling, golden and hot all the way through.