Name: Lamb and silverbeet cannelloni
Prep time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 medium (150g) brown onion, chopped coarsely; 2 clove garlic, chopped finely; 500 gram minced lamb or beef; 2 1/2 teaspoon dried oregano; 1/2 bunch (500g) silverbeet (swiss chard); 250 gram feta cheese, crumbled; 2 teaspoon finely grated lemon rind; 1/4 cup finely shredded fresh mint; 500 gram jar of pasta sauce; 12 fresh lasagne sheets; 1 cup (100g) pizza cheese

Lamb and silverbeet cannelloni

Roll up this tubular pasta classic filled with a mouthwatering combination of minced lamb, silver beet, cheese and herbs.

Serves 6

Prep

1H 10M

Ingredients

2 tablespoon olive oil

1 medium (150g) brown onion, chopped coarsely

2 clove garlic, chopped finely

500 gram minced lamb or beef

2 1/2 teaspoon dried oregano

1/2 bunch (500g) silverbeet (swiss chard)

250 gram feta cheese, crumbled

2 teaspoon finely grated lemon rind

1/4 cup finely shredded fresh mint

500 gram jar of pasta sauce

12 fresh lasagne sheets

1 cup (100g) pizza cheese

Method

Lamb and silver beet cannelloni

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 silverbeet stems and leaves separately. Heat remaining oil in the same pan, add stems. Cook, stirring, until tender. Add leaves. Cook, stirring, until soft. Remove from heat. Stir in feta, 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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