Ingredients:
250 grams of ricotta or cottage cheese
250 grams of chopped spinach or kale
200 gr fresh lasagna sheet
1 can of crushed tomatoes
1 clove garlic
1 vegetable stock cube
olive oil
1 tablespoon of oregano
1 tablespoon concentrated tomato paste
salt and black pepper
2-3 dl grated parmesan
Preheat the oven to 180°C
Put the spinach/kale and a drizzle of olive oil in a large pan over a low heat. Season with sea salt and black pepper, cover and leave to sweat.
In another pan, warm up the tomatoes with the garlic, a drizzle of olive oil, a veggie stock cube, the tomato paste and the oregano and simmer for 10 minutes. Season with salt and pepper.
Put the greens into a bowl, add 2 teaspoons of Parmesan and the ricotta and stir together
Spoon the spinach/cheese mixture over the lasagna sheets and roll up from the long side
Cover the bottom of an ovenproof form with some tomato sauce
Place the rolls in an ovenproof form and spread the remaining tomato sauce over the cannelloni and top with grated parmesan
Place in the oven and bake for 20 minutes. Let stand for a few minutes before serving with a mixed green salad
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