Cannelloni

young leaf spinach 18 sheets fresh lasagne

250 g ricotta cheese

300 g mascarpone cheese or cream cheese

1 large free-range egg yolk

40 g freshly grated Parmesan cheese

freshly grated nutmeg 450 ml cheese sauce

125 g grated mozzarella cheese

1. Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes.

2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg.

3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.