Italian Style Pork And Spinach Cannelloni

• 700 g ground lean pork
• 1 cup low-fat ricotta cheese (250g)
• 150 g spinach leaves, washed and roughly chopped
• 2 eggs
• 1 tablespoon lemon thyme, finely chopped
• 1/2 teaspoon fresh ground black pepper
• 8 -10 lasagna sheets, fresh ones
• 2 cups tomato sauce, for pasta
• 1 1/2 cups lowfat mozzarella cheese, grated

1. Pre-heat the oven to 180u0b0C.
2. In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
3. Place the pork mixture into a piping bag with a large 4 cm plain tube.
4. Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
5. Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
6. Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.
7. Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad.
8. Note:
9. This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.

ground lean pork, lowfat ricotta cheese, spinach, eggs, lemon thyme, fresh ground black pepper, lasagna sheets, tomato sauce, mozzarella cheese

Taken from www.food.com/recipe/italian-style-pork-and-spinach-cannelloni-439940 (may not work)