A RECIPE TO USE YOUR HOMEMADE TOMATO SAUCE AND HOMEMADE CREAM CHEESE
This is really my cheat version cannelloni that I make because I cannot be bothered with the pasta rolls (and because I can easily find wholemeal pasta sheets). I grow silverbeet in my garden (which is very easy-try it out), so I am always looking for ways of using it up in a delicious manner (or really any way that avoids my childhood memories of steamed silverbeet on a plate).
This recipe uses my homemade cream cheese which is easiest made the night before (or if you cannot be bothered with that, just substitute ricotta). The cream cheese gives it a creamer taste and has a bit less bite then ricotta.
-about half quantity (300 gms) of homemade cream cheese (or use ricotta)
-about 4-5 leaves of silverbeet (or equivalent of spinach)
-1/2 teaspoon of nutmeg
-4-5 wholemeal lasagna sheets
-1 zucchini ribbon-ed using a vegetable peeler
-a small portion (about a ladle full-although no need to be exact) of homemade tomato sauce
-1 cup of tasty cheese, grated (you can also add freshly grated Parmesan if you like)
*if you have bought or grown a beetroot and therefore have beetroot leaves, this is a great recipe to put them in. Don’t waste them, they are edible! Just chop them finely and combine with the silverbeet
-Mix together cream cheese, silverbeet and nutmeg
-using a 8x6x2 inch pan (about the size of a lasagna sheet), layer a lasagna sheet, then 1/3 cream cheese silverbeet mixture then ribbon-ed zucchini. Repeat until all cream cheese is used up.
-finish with a lasagna sheet, topped with the homemade tomato sauce and grated cheese
-bake in a 180 degree oven for about 30-40 minutes until the cheese is browned and lasagna is easy to slice through.