Cannelloni Filled with Beef Mince & Spinach

Place a pan over medium-high heat (no oil). 
Once the pan is hot, fry the beef mince, onion and garlic until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

Then add the spinach. Cook for another 2-3 mins and transfer to a colander, then drain and cool until ready to use.

Return the pan to a medium-high heat and add the passata, balsamic vinegar, stock and half the Italian herbs (per 2P). 

Stir well and cook for 4 to 5 mins. Season to taste with salt, pepper and sugar. 

Drain and tear the mozzarella.

In a bowl, mix the torn mozzarella and half of the grated cheese. Mix well, then add salt and pepper to taste. Meanwhile, cut the lasagne sheets in half widthwise to form 4 cannelloni per person.

Lay the lasagna sheets on a cutting board and spread the cheese mixture on them first. Arrange the spinach and beef mixture on top of the cheese mixture. Roll up the lasagna sheets starting with the short end.

Pour a thin layer of sauce into the oven dish and arrange the cannelloni on top. Then cover them completely with the remaining sauce. Sprinkle the cannelloni with the remaining cheese. Cover the oven dish with aluminum foil and bake the cannelloni for 25-35 mins. Remove the foil after 15 minutes.