Spinach & feta cannelloni

30-60 minutes 4 servings 400 kcal or less caper capers cheese chopped tomato chopped tomatoes feta cheese fresh pasta iron lasagne mains make ahead no-pre-cook-lasagne nutmeg olive olives spinach

N/A

Source

Ingredients

4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)

1kg frozen spinach , defrosted

200g pack low-fat feta cheese

generous grating nutmeg

large handful olives , pitted and chopped

1 tbsp caper , rinsed

400g can chopped tomatoes

25g parmesan , grated

Method

Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.

Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.