Tomatoey, cheesey, spinachey gorgeousness.

1) bag of spinach – chuck in boiling water and transfer to cold water. Squeeze out the excess water and put in a mixing bowl with: pot of ricotta, 1 egg, grate of cheddar and a minced garlic glove. 

2) roll up spinach and ricotta mix into par cooked lasagne sheets. Place in a baking dish and leave to one side.

3) make the tomato sauce: soften chopped onions in a pan, add chopped mushrooms, cook for 5 mins, add tin of tomatoes, sploodge of tomato purée and cook on medium heat for 10 mins. 

4) season tomatoes with salt n pepper. Take off heat. Once cooled slightly, add to blender. Pour tomato mixture over the cannelloni.

5) grate Parmesan and cheddar on top. Oven at 180 degrees c for 30 mins.

Serve with garlic bread and don’t feel guilty about eating it all!