Lasagne
+ Bolognese
Cannelloni aux épinards, à la ricotta et aux pignons de pin
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12 sheets of Panzani Lasagne
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1 jar of Panzani Bolognese sauce
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2 kg fresh spinach
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2 onions
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1 clove garlic
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3 tablespoons olive oil
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200g ricotta
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60g pine nuts
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1. Rince and drain the spinach.
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2. Peel and chop the onions and the garlic and sauté them in a large pot with 2 tablespoons olive oil. Heat well, then add the spinach until the pot is full. Cover and lower the heat.
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3. After 1 minute the spinach will have wilted. Stir around a little then add more spinach and simmer until cooked through.
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4. Press and drain so as to eliminate as much liquid as possible.
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5. Then add the ricotta and pine nuts and season with pepper and thyme.
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6. Soften the Lasagne sheets for 3 minutes in boiling water.
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7. Oil an oven-safe plate with the remaining oil.
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8. Roll small portions of the spinach into the Lasagne sheets and dress them in the plate.
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9. Cover in sauce and cook in the oven for 10 minutes at 180°C.
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