Lamb And Chard Cannelloni

• 2 tbsp olive oil
• 1 medium onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 lb ground lamb or beef
• 2 1/2 tsp dried oregano
• 1 lb Swiss chard
• 8 oz feta cheese, crumbled
• 2 tsp finely grated lemon peel
• 1/4 cup finely shredded fresh mint
• 2 cups jarred pasta sauce
• 12 None fresh lasagne sheets
• 1 cup grated mozzarella cheese

1. Heat half the oil in a large skillet on medium-high heat. Cook onion and garlic, stirring, until soft. Add ground lamb and 2 tsp of the oregano; stir until cooked through. Remove from pan.
2. Thinly slice chard stems and leaves separately. Heat remaining oil in the same pan. Cook chard stems, stirring, until tender. Add chard leaves. Cook, stirring, until soft. Remove from heat. Stir in feta cheese, lemon peel, mint and lamb mixture. Season with salt and black pepper.
3. Preheat the oven to 350u0b0F. Spread 1/4 cup of the pasta sauce in the bottom of a 12 x 8-inch baking dish.
4. Cut each lasagne sheet into thirds. Place 1/2 cup of lamb mixture along length of each sheet and roll up to form a tube. Arrange filled tubes on the sauce in the dish. Top evenly with remaining pasta sauce. Sprinkle with cheese.
5. Bake for 45 mins or until pasta is tender. Serve with side salad, if desired.

olive oil, onion, garlic, ground lamb, oregano, swiss chard, feta cheese, lemon peel, fresh mint, pasta sauce, lasagne sheets, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/34425 (may not work)