Ingredients: 2 onions, 2 garlic cloves, 1 teaspoon chilli jam, 2 tomatoes, rosemary, dash of red wine, 1 can diced tomatoes, 1 tin tomato puree, 1 bay leaf, 300 grams spinach, 500 grams minced beef, 50 ml cream, 150 grams grated cheese, 2 eggs, salt, pepper, 50 grams butter, 50 grams flour, 500 ml milk, fresh lasagna sheets,
Number of persons: 3
Tomato Sauce: Bake 1 chopped onion with 1 finely chopped garlic clove and 1 teaspoon chilli jam until the onion is soft. Add 2 peeled and diced tomatoes and some rosemary and cook briefly. Add a dash of red wine and let the alcohol evaporate. Then add 1 can diced tomatoes and 1 tin tomato puree. Bring shortly to boil, then reduce the heat, add a bay leaf and let it simmer for about half an hour. Remove the bay leaf.
Cannelloni Filling: Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add gradually 300 grams spinach and let it shrink. Spoon the spinach from the pan and cut it fine. Put new oil in the pan and fry 500 grams minced beef until brown. Pour any excess fat from the pan. Remove the pan from the heat and stir in 50 ml cream, 50 grams grated cheese, 2 eggs and the spinach. Season to taste with salt and pepper.
Preheat the oven at 180 degrees.
Cheese Sauce: Melt 50 grams butter. Add 50 grams flour and fry briefly. Gradually add 500 ml of milk. When the sauce has the desired thickness you remove the pan from the heat. Stir in 100 grams grated cheese through. Season to taste with salt and pepper.
Put the tomato sauce in a baking dish. Spoon the spinach mixture on the lasagne sheets and make a roll of each lasagne sheet. Place the lasagna rolls in tomato sauce. Pour the cheese sauce over the cannelloni so everything is covered. Place the baking dish about 20 minutes in the preheated oven. Enjoy!