- 4 large sheets no-pre-cook lasagne (we used Sainsbury's fresh egg lasagne from a 250g pack)
- 1kg frozen spinach, defrosted
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 200g pack low-fat feta cheese
- generous grating nutmeg
- large handful olives, pitted and chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 tbsp caper, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 400g can chopped tomatoes
- 25g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions. Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.
Spinach is an excellent source of vitamins A, C and E, folic acid, iron and zinc. Eat it raw in salads or add towards the end of cooking, to give the leaves just enough time to wilt and retain as much goodness as possible.
Watercress is classed as a superfood because it is so high in vitamin C and antioxidants. Keep it in the fridge to add to salads and sandwiches. Its peppery flavour is delicious in mashed potato, too.