main meals

Ingredients

	300 g spinach, frozen, thawed
	150 g quark
	1 pinch salt, season to taste
	1/4 teaspoon pepper, season to taste
	1 spray low-fat cooking spray
	10 sheet lasagne sheet, soaked in boiling water for 10 mins until soft
	1 tablespoon olive oil
	1 medium onion(s), finely chopped
	2 clove garlic, crushed
	400 g canned tomatoes
	1 tablespoon tomato puree
	20 g basil, (bunch) roughly torn
	1 teaspoon oregano, dried
	50 g parmesan cheese, grated

Instructions

• In a medium bowl, combine spinach, Quark and seasoning.
  
  
• Spray a 23cm ( 9 inch ) square baking dish with non-stick cooking spray. Lay the lasagne sheets one by one on a board and place the spinach mixture on one end ; roll up, then place, seam-side down, in the baking dish. Repeat with all the sheets. Preheat oven to Gas Mark 4/350ºF/180ºC.
  
  
• In a medium non-stick saucepan, heat oil. Sauté onion and garlic until softened, about 5 minutes. Stir in tomatoes, pureed tomato, oregano and seasoning. Cook, uncovered, stirring as needed, until thickened, about 15 minutes, then add the basil; Pour over cannelloni; sprinkle with half the Parmesan.
  
  
• Bake until browned and bubbling, about 20 minutes. Serve, sprinkled with remaining Parmesan.
  
  NB. Vegetarians should use vegetarian parmesan