This spinach & feta cannelloni recipe is perfect for those winter weekday evenings, when a quick and nutritious meal is required.
4 large sheets no-pre-cook lasagne
1kg/2lb 4oz frozen spinach, defrosted
200g pack low-fat feta
generous grating nutmeg
large handful olives, pitted and chopped
1 tbsp capers, rinsed
400g can chopped tomatoes
25g/1oz parmesan, grated
Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.
274 kcalories, protein 22g, carbohydrate 22g, fat 12g, saturated fat 5g, fibre 8g, sugar 7g, salt 3.54g