LOVED these! I used marscapone as it needed using up instead of ricotta. I only roasted the aubergines for 20 mins and that was plenty. A great dish to make ahead earlier in the day and then just pop in the oven when you need it.

Definetly a great recipe! Very tasty and easy to make.

This is a really great recipe. It combines two of my favourite recipes. Definitely worth trying. My dinner guests loved it. Great vegetarian option.

Really yummy, made a simple tomato sauce with it, rather than buying one. Also tried layering the aubergine with the ricotta mix : aubergine, mix, aubergine, tomato sauce, breadcrumbs cheese..... Like a thin lasagne. Worked really well too

Delicious! I didn't have nutmeg so made sure I seasoned it really well.. Added some chilli powder to the ricotta mix. Also fried some onions and garlic with the pasta sauce, together with chilli flakes and basil, just to make it richer. Topped with mozzarella instead. Was worried when I was grilling the aubergines as it got stuck to the foil AND baking paper for some weird reason. Also seasoned the aubergines after I brushed with oil. Hubby absolutely loved it!

Loved this recipe. I made my own tomato sauce. I didn't have any parmesan in, so used a strong cheddar

I made my own tomato and basil sauce instead of using a jar of sauce, and served it with green salad on the side, it tasted absolutely delicious. A lovely, healthier version of spinach and ricotta cannelloni, which I love. I'll definitely be making this again.

I still prefer the classic ricotta cannelloni or melanzane alla parmigiana but this certainly looks great and is a comforting combination of these two dishes nonetheless.

really easy,some of the aubergine went a bit soggy but once rapped and in the tray it really doesnt make a difference i used bolognese sauce and added garlic powder mmmm! lovely

really easy,some of the aubergine went a bit soggy but once rapped and in the tray it really doesnt make a difference i used bolognese sauce and added garlic powder mmmm! lovely

Used tomato and herb sauce too. Really quick and easy - and tasted great.

This was a great recipe, went down a treat. I prefer to use Bufala Ricotta which is lighter, and I added a bit of grated pecorino to the spinach/ricotta mix. For the topping I used some tomato and garlic sauce, and yes, I did salt the aubergines beforehand. Not only makes them sweeter but they also absorb less oil when cooking. Will def be making it again!

Went down very well. Wasn't enough just on its own however. Needed an accompaniment of some sort. Relatively easy to make. Will be doing again.

Loved the taste of this recipe, but I think I must have sliced the aubergine too thinly as it cooked really quickly and stuck to the tray despite being well oiled. So instead of rolling the aubergine around the spinach mix, I turned it into a lasagne; using the aubergine as the lasagne sheets. I put the tomato sauce on the bottom, then the aubergine, followed by the ricotta mix until I had layered everything up and then I topped it off with the remainder of the tomato sauce, the bread crumbs and parmesan. It tasted lovely.

Great recipe. Easy to make, looks good and taste yummy.

This was a great recipe which the whole family enjoyed. Having read some of the reviews I decided to use a tomato and herb sauce which worked great as I can imagine a jar of tomato sauce might have tasted quite bland.

Was really good but i agree that it would have been better with homemade tomato sauce - it needed to be richer. Cant wait to make it again and try out! My husband loved it!

A homemade tomato sauce would have been better. I used frozen spinach which turned out quite stringy. The Aubergine was very good as a wrap though.

Very tasty, easy to make everyone enjoyed!

This is a great recipe! Loved the meal and the filling with ricotta and spinach is so creamy and lovely. I also added a hand full of chopped mushrooms to the filling which also worked great.