Serves 4

Ingredients

• 400g Fresh Turkey Mince
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 300g low fat ricotta
• pinch of nutmeg
• 4 fresh lasagne sheets
• 700g bottle Italian tomato sauce
• 1⁄2 cup grated cheese
• 80g mixed salad leaves, to serve

Method:

• Preheat oven to 180°C. Heat olive oil in a non-stick frypan over medium heat. Add onion and garlic, cooking for 2 minutes until soft.
• Add turkey mince. Cook until it changes colour, breaking lumps with a wooden spoon.

Transfer to a bowl and allow to cool. Add ricotta and nutmeg, season with salt and pepper. Mix well.

• Cut each lasagne sheet in half crossways, forming two small rectangles. Place 1/3 cup of turkey mixture on one long side of the pasta, about 2cm in from the edge. Roll up.
• Spread half the tomato sauce evenly over the base of 4 individual or 1 large baking dish. Arrange cannelloni in dish. Spoon over remaining sauce and sprinkle with cheese. Bake for 35 minutes until pasta is cooked. Serve with salad leaves.

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