Cannelloni with ricotta and spinach

Name: cannelloni with ricotta and spinach
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 3 el traditional olive oil; 600 g fresh spinach bag of 300 g; 500 g ricotta tray of 250 g, fresh cheese; 1 lemon; 250 g chilled lasagne sheets; 3 el tap water; 100 g young mature cheese

Cannelloni with ricotta, spinach, garlic and cheese.

Ingredients

Kitchen Stuff

1 rectangular baking tin (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Cut the garlic into thin slices. Heat the oil in a frying pan. Fry the garlic for ½ min. And add in portions the spinach.
Drain in a colander. Mix the ricotta in a bowl through the spinach.
Roast the lemon, grate the peel and mix it with the ricotta mixture. Season with salt and pepper.
Grease the oven dish. Halve the lasagne sheets and divide the ricotta mixture. Roll up the sheets and put them in the baking dish.
Grate the cheese. Sprinkle the rolls with water and sprinkle with the cheese.
Cover the dish with aluminum foil. Bake in the middle of the oven for approx. 20 min. Remove the foil and bake for another 5 min. Golden brown.