Cannelloni with Cheese and Spinach

• 2 bags spinach
• 18 sheets lasagna noodles fresh
• 250 grams ricotta cheese
• 300 grams mascarpone cheese or cream cheese
• 1 large egg yolks
• 40 grams parmesan, parmigiano-reggiano cheese, grated freshly grated
• 1 x nutmeg freshly grated
• 450 ml cheese sauce
• 125 grams mozzarella cheese grated

1. Cook the spinach, following the instructions on the packet.
2. Put the lasagne in a bowl and pour boiling water over to cover.
3. Leave to soak for two minutes.
4. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix.
5. Add the drained spinach and process again.
6. Season with salt, pepper and nutmeg.
7. Preheat the oven to 350F (180C) 4.
8. Put a spoonful of the mixture on a drained sheet of lasagne.
9. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down.
10. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella.
11. Bake for 30 minutes until golden.

bags spinach, ricotta cheese, mascarpone cheese, egg yolks, parmesan, nutmeg, cheese sauce, mozzarella cheese

Taken from recipeland.com/recipe/v/cannelloni-cheese-spinach-40082 (may not work)