Filling:
250 g of ricotta cheese passed through a sieve
6 tablespoons of grated Parmesan cheese
2 eggs
2 tablespoons of chopped spinach
2 tablespoons of natural yogurt
9 lasagna noodles, cooked and cut in half lengthwise
Tomato Sauce:
2 cloves of garlic minced
2 tablespoons of olive oil or vegetable oil
6 tomato chunks
1/2 cup of fresh parsley leaves
salt and black pepper to taste
Filling:
250 g of ricotta cheese passed through a sieve
6 tablespoons of grated Parmesan cheese
2 eggs
2 tablespoons of chopped spinach
2 tablespoons of natural yogurt
9 lasagna noodles, cooked and cut in half lengthwise
Tomato Sauce:
2 cloves of garlic minced
2 tablespoons of olive oil or vegetable oil
6 tomato chunks
1/2 cup of fresh parsley leaves
salt and black pepper to taste
To make the filling: mix well the ricotta cheese, 4 tablespoons of grated Parmesan cheese, the eggs, spinach, and yogurt
Spread a portion of this mixture over each lasagna noodle and roll up
Place in a refractory form
Cover with tomato sauce and sprinkle with remaining Parmesan cheese (2 tablespoons)
Bake in a moderate oven (180°C) preheated for about 30 minutes or until hot
To make the sauce: sauté the garlic in olive oil or vegetable oil until starting to brown
Add the tomatoes, cover, and cook over low heat for about 15 minutes, stirring occasionally
Add the parsley and season with salt and black pepper to taste
Remove from heat and blend in a blender
Yield: 18 cannelloni, or enough for 4 people.
