King st kitchen

I tried a recipe from the recent Woolworths magazine that was a cross between caneloni and lasagna, made for a nice looking dish that was easy to serve. I used the rectangular lasagna sheets, which I had to precook to roll, more on that later. The filling was sautéed leeks, pumpkin chunks, cut in small chunks tossed in oil and black pepper and roasted in oven for 40 min or until browned, silver beet blanched, drained and all water sqeezed out and chopped, and small carton of ricotta. I added some salt too but not a lot as silver beet can be salty.

Back to lasagna sheets, I cooked these until soft in small batches then kept them on hold in tray of hot water. Once ready I placed some filling at the end and rolled it up. I cut each roll in half and stood them up on their ends in a baking dish with high sides. I covered them with my regular pasta sauce which is a meat one, but I think the recipe would work with a plain tomato sauce or even perhaps a chess sauce if you wanted to avoid the tomato altogether. I also put our Haberfield Parmesan on top and baked until the sauce was bubbling. I made this dish a second time and put the rolls in a smaller baking dish which is pictured here. They were packed in so tight that the sauce did not run down into the rolls, so leave some space around them.