Try these simple cannelloni – they’re great as a vegetarian alternative.
1 handful Parmesan , grated
2x250 g tubs mascarpone
100 g Taleggio cheese , grated
2 lemons , zest and juice of
1 handful chopped walnuts
180 g baby spinach , chopped
freshly ground black pepper
20 g fresh sage
2 knobs butter
12 fresh lasagne sheets
Preheat the oven to 190ºC/375ºF/gas 5.
Mix half the Parmesan, the mascarpone, the Taleggio, the lemon zest and juice, and the walnuts.
Put ¼ of the mixture to one side, then combine the remaining cheese mixture with the spinach and season to taste. Fry the sage leaves in hot butter and crumble ½ into the cheese and spinach mixture, saving the rest for the top.
Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up.
Put them in a flat oven dish, dot with the leftover cheese mixture, drizzle over ¼ of a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves. Cover with foil and bake in the preheated oven for 20 minutes.