60 ml (150 milliliters) dividedRoasted Garlic Peppers660 GR
1 ml (2 milliliters) Pepper Black Ground540 GR
125 ml (300 milliliters) Grated Parmesan cheese
125 ml (300 milliliters) Grated Mozzarella cheese
500 g (1 1/5 kilogram) Ricotta cheese
360 g (875 grams) Lasagna sheets
650 ml (1 1/2 liters) Tomato basil sauce
Procedure
In a large skillet over high heat add oil spinach and onion 2/3 of the Club House Roasted Garlic & Peppers Seasoning; sautéed for 2 minutes. Cool and reserve. In a large bowl combine reserved spinach pepper and cheeses. Divide spinach mixture evenly on each pasta sheet (about 65 g) and roll up firmly. Combine tomato sauce with remaining seasoning. Cover bottom of casserole dish with tomato sauce place pasta rolls in dish and cover with remaining sauce. Bake cannelloni in a 400°F (200°C Gas Mark 6) oven for 45 minutes. Remove cannelloni from oven and rest for 10 minutes before serving.
