Roll large lasagne sheets up to enclose a filling to make over-sized cannelloni rolls. I have used smoked trevally here.
Ingredients
- 200 grams smoked fish (trevally is nice here)
- 300 gram tub ricotta cheese
- 1 cup cooked chopped spinach
- ¼ cup chopped fresh parsley
- 2 eggs
- salt and pepper
- 6 dried lasagne sheets
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese or use tasty cheddar
- 300 ml bottle cream
Method
- Flake the fish finely into a bowl. Stir in the ricotta cheese, spinach, parsley , eggs, salt and pepper and mix together well.
- Bring a large saucepan of salted water to the boil and cook the lasagne sheets for 5 minutes only. (Cook 2 or 3 at a time so they do not stick together).
- Place the lasagne sheets on a board and spoon 1/6th of the mixture across the sheet. Roll up like a sausage roll and place into a well greased 6- 8 cup capacity lasagne style baking dish. Repeat with the remaining ingredients.
- Sprinkle the grated mozarella and Parmesan cheese on top. Carefully pour over the cream.
- Bake at 180ºC for 30 minutes. If the top is not quite golden enough, place under the grill for a few minutes until deep golden. Serve with a crisp salad or freshly cooked green vegetables.
Cooks Tips
- If using frozen spinach, defrost and then squeeze the spinach between two plates to remove all the excess moisture. Variations - Use a well chopped smoked chicken breast in place of the fish. - Add different herbs other than parsley, such as chives or a few leaves of thyme.
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