4 lasagna noodles (about 26 cm/10 inches)
375 mL (1 1/2 cup) prepared tomato sauce, divided
6 nuggets Europe's Best® Chef's Spinach, cooked, drained and squeezed dry
175 mL (3/4 cup) ricotta cheese
175 mL (3/4 cup) grated Parmesan cheese, divided
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
Pinch ground nutmeg
50 mL (1/4 cup) chopped fresh basil
1. In a large amount of boiling salted water, cook lasagna noodles for 10 minutes or until tender. Stir gently occasionally. Drain and rinse with cold water to cool slightly. Place noodles on a wet kitchen towel. Cut in half crosswise to make eight pieces.
2. Spread 3/4 cup (175 mL) tomato sauce in bottom of a greased
8-inch (2 L) square baking dish.
3. In a bowl, combine spinach, ricotta, 1/2 cup (125 mL) Parmesan, egg, salt, pepper, nutmeg and basil. Mix well. Place approximately 1/4 cup (50 mL) filling on end of each noodle. Gently roll up encasing filling. Arrange cannelloni seam-side down on sauce. Spread over remaining 3/4 cup (175 mL) tomato sauce. Sprinkle with remaining 1/4 cup (50 mL) Parmesan.
4. Bake in a preheated 350°F (180°C) oven for 25 minutes or until bubbly and hot.
Cannelloni can be assembled, covered and refrigerated up to eight hours earlier or overnight. If cooking from the refrigerator, increase baking time from eight to ten minutes, or until hot.