Herb Ricotta Cannelloni

Ingredients

• 500ml tomato sauce
• 4 fresh lasagna sheets, halved lengthwise
• ½ cup finely grated parmesan cheese, extra

Filling

• 750g fresh ricotta
• 2 Tablespoons olive oil
• 4 Tablespoons chopped fresh parsley
• 4 Tablespoons chopped fresh basil
• 4 Tablespoons chopped fresh chives
• 1 cup finely grated parmesan cheese
• ½ cup fresh breadcrumbs
• salt and freshly ground black pepper

Directions

1. Preheat the oven to 350˚F.
2. Grease an 8 x 12 inch baking dish with butter.
3. Cook lasagna noodles to package directions, drain andhalf the noodles. Each half will be used to roll up into a tube.

Filling

1. Combine the ricotta, olive oil, parsley, basil, chives,parmesan, breadcrumbs, salt and pepper.
2. Spread ⅓ of the tomato sauce over the base of baking dish.
3. Lay a lasagna sheet on a flat surface, spoon on some ricotta filling and roll up into a tube.
4. Place in the baking dish, seam-side down. Repeat with the remaining filling and sheets.
5. Pour the remaining tomato sauce over the cannelloni,sprinkle with the extra parmesan and bake for 25-30.
6. Note: If you like crunchy cheese, then bake the last 5 minutes at broil (500˚F), watching carefully that it does not burn.