1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX)
RECIPE
HEAT OVEN AT 400°F
IN A LARGE BOWL, PLACE THE DAINED RICOTTA CHEESE, SPINACH, GRATED PARMIGIANO CHEESE AND SALT. MIX WELL
SPREAD THE RICOTTA MIXTURE ON THE SHEETS OF LASAGNA
ROLL THE SHEETS OF LASAGNA. YOU MAY JUST LEAVE THE ROLLS (WHICH ARE THE CANNELLONI) WHOLE OR CUT
SPREAD A LITTLE OF THE BESCIAMELLA ON THE BOTTOM OF AN OVEN PAN. PLACE THE CANNELLONI IN THE PAN
SPREAD THE REMAINING BESCIAMELLA SAUCE OVER THE CANNELLONI AND GRATE MORE PARMIGIANO REGGIANO OVER THE BESCIAMELLA. PLACE IN THE PREHEATED OVEN FOR 25 TO 30 MINUTES
TAKE OUT OF THE OVEN WHEN COOKED, LET THE CANNELLONI REST A FEW MINUTES BEFORE SERVING TO COOL THEM DOWN A LITTLE
SERVE WITH MORE GRATED PARMIGIANO REGGIANO CHEESE, ENJOY!!