Spinach and Ricotta Cannelloni

OMG. This is my fav! Serve with a yummy side salad for a delicious meal 

Serves 4 

• 2 Tbsp butter 
• 1 small onion, finely chopped
• 2 garlic cloves, crushed 
• 3 bunches spinach 
• 1 1/4 cup ricotta cheese 
• 1 Tbsp oregano 
• Fresh lasagne sheets
• 2 cup pasta sauce 
• 1/4 cup mozzarella cheese
• 1/2 cup parmesan cheese

Preheat oven to 350°

Make filling: melt butter in a sauce pan and cook the onion and garlic for 5 minutes until softened. Cut the spinach really small and add to the pan. Cook for five minutes or until spinach has wilted and the moisture has evaporated. Remove from the heat and leave to cool. Put spinach mixture in a blender with the ricotta cheese and oregano, process until it's smooth.

Cut the lasagna sheets into 12 cm squares. Lightly grease a large oven proof dish and line the bottom of the pan with 1/4 cup pasta sauce.

Spoon spinach mixture down the side of each lasagna square and then roll up the pasta around the filling like you're a carpet cleaner. Be sure to put the seam side down into the dish. Space out the cannelloni evenly, and spread the remaining pasta sauce over the top. Sprinkle the mozzarella, and then the Parmesan cheese, and bake for 25 to 30 minutes.