Spinach Cannelloni with Cottage Cheese

Wash the spinach in cold water and drain well

In a medium pan, bring to high heat, stirring occasionally, until tender (about 2 minutes)

Pass through a potato ricer to extract all the liquid, finely chop and reserve

Heat 4 cups of water in a large skillet or pot

Add two lasagna sheets, without them touching each other, and cook until soft, but still slightly firm (about 7 minutes)

Use a skimmer to transfer to a large baking dish with 4 cups of cold water

Repeat the process with the remaining lasagna sheets and reserve

Preheat oven to 200°C (hot)

Mix the reserved spinach with the cottage cheese, mashing well with a fork

Season with salt and reserve

Prepare the sauce: in a medium skillet, heat the olive oil over low heat and sauté the onion until slightly golden (about 3 minutes)

Add the tomato and salt, cover and cook, stirring occasionally, until very soft (about 4 minutes). Reserve

Drain the lasagna sheets on a clean cloth

Cut each sheet in half lengthwise

Distribute the filling between the lasagna sheets, placing it over the smaller edge

Roll into cannelloni form

In a 25cm x 37cm refrigerator dish, place the reserved tomato sauce and arrange the lasagna

Cover with aluminum foil and bake in the preheated oven for about 10 minutes

Remove the foil, garnish each cannelloni with an Italian basil leaf, and serve immediately

157 calories per serving