Ingredients
- 400g Fresh Turkey Mince
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 300g low fat ricotta
- pinch of nutmeg
- 4 fresh lasagne sheets
- 700g bottle Italian tomato sauce
- 1⁄2 cup grated cheese
- 80g mixed salad leaves, to serve
Instructions
Preheat oven to 180°C. Heat olive oil in a non-stick frypan over medium heat. Add onion and garlic, cooking for 2 minutes until soft.
Add turkey mince. Cook until it changes colour, breaking lumps with a wooden spoon.
Transfer to a bowl and allow to cool. Add ricotta and nutmeg, season with salt and pepper. Mix well.
Cut each lasagne sheet in half crossways, forming two small rectangles. Place 1/3 cup of turkey mixture on one long side of the pasta, about 2cm in from the edge. Roll up.
Spread half the tomato sauce evenly over the base of 4 individual or 1 large baking dish. Arrange cannelloni in dish. Spoon over remaining sauce and sprinkle with cheese. Bake for 35 minutes until pasta is cooked. Serve with salad leaves.
