Lamb and silver beet cannelloni
By Xanthe Roberts
Serving size: Serves 6
Cooking time: More than 1 hour
Course: MainFavourite flavours: Lamb
Mince is one of the most versatile cuts of meat, but we often opt for the same old recipes. Give spag bol a rest and try this delicious Lamb and silver beet cannelloni.
INGREDIENTS
2 tablespoons olive oil
1 medium (150g) brown onion,
chopped coarsely
2 cloves garlic, chopped finely
500g minced lamb or beef
2 1/2 teaspoons dried oregano
1/2 bunch (500g) silver beet (Swiss chard)
250g fetta cheese, crumbled
2 teaspoons finely grated lemon rind
1/4 cup finely shredded fresh mint
500g jar of pasta sauce
12 (375g) fresh lasagne sheets
1 cup (100g) pizza cheese
METHOD
1. Heat half the oil in a large frying pan, add onion and garlic. Cook, stirring, until soft. Add mince and 2 teaspoons of the oregano; stir until cooked through. Remove from pan.
2. Finely slice silver beet stems and leaves separately. Heat remaining oil in same pan, add stems. Cook, stirring, until tender. Add leaves. Cook, stirring, until soft. Remove from heat. Stir in fetta, rind, mint and mince mixture. Season with salt and black pepper.
3. Preheat oven to 180°C (160°C fan-forced). Spread 1/4 cup of pasta sauce into the base
of a 30cm x 20cm shallow ovenproof dish.
4. Cut each lasagne sheet into thirds. Place 1/2 cup of mince mixture along length of each sheet and roll up to form a tube. Arrange filled tubes on the tomato sauce in the dish. Top evenly with remaining pasta sauce.
5. Sprinkle with pizza cheese. Bake for 45 minutes or until pasta is tender. Serve with side salad, if desired.
Suitable to freeze. Not suitable to microwave.
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