This is a nifty pasta dish to make in your air fryer - always a crowd pleaser too! Adding the pesto to the cheese and spinach just gives it that little extra flavour. You could also swap the fresh lasagne sheets for pre-made cannelloni if you prefer.
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
egg 1 (beaten)
grated Parmesan 75 g (grated)
mozzarella cheese ball 250 g (drained)
spinach 300 g
ricotta 250 g
green pesto 1 tbsp
fresh lasagne sheets 250 g
tomato passata 1000 g
mixed leaf salad to serve
Method
Prep the ingredients
Beat the egg. Grate the Parmesan. Drain the mozzarella.
Prep the spinach
Put your spinach in a colander and pour over a full kettle of boiling water, this will wilt the spinach.
Lay out a clean tea towel on your work surface and place the spinach on to it. Then wrap up in the tea towel and press gently to remove as much moisture as you can.
Prep the filling
In a large bowl combine the spinach, ricotta cheese, egg, Parmesan and pesto. Season with salt and pepper.
Prep the lasagne sheets
Place the lasagne sheets in a shallow dish, pour over a full kettle of boiling water and leave for 5 minutes to soften.
Drain, then place the lasagne sheets onto a clean tea towel.
Assemble the cannelloni
Spoon the spinach filling into the centre of each lasagne sheet, roll up tightly and place seam-side down in the prepared baking dish (or you can remover the crisper plate and place them directly into the air fryer basket).
Continue filling and rolling until you’ve used all the filling.
Cook the dish
Pour the passata all over the cannelloni. Set the temperature to 160°C and cook for 20 minutes.
Tear the mozzarella into small pieces, and place on top of the dish, cook for another 10 minutes until the cheese is melted and golden.
