Gluten Free Cannelloni

Ingredients

  • 1 jar jovial crushed tomatoes
  • 3 tbsp. jovial extra virgin olive
  • ¼ medium onion, minced finely
  • 10 fresh basil leaves
  • ½ tsp. of dried oregano
  • 6 oz. baby spinach, cooked and chopped finely
  • 16 oz. ricotta cheese
  • 1 cup (2oz.) grated Parmigiano Reggiano or Pecorino Romano cheese
  • ½ tsp. sea salt
  • 1 large egg, beaten
  • ½ cup (2oz.) grated mozzarella cheese
  • 9 oz. box of jovial brown rice lasagna

Directions

  1. Prepare a simple tomato sauce by simmering olive oil, onion, basil, oregano and jovial tomatoes in a medium saucepan with salt to taste for 20 minutes.
  2. Bring 2 quarts of water to a boil with salt to taste in a large skillet. Cook two lasagna noodles at a time for 5 minutes. Remove with a slotted spoon and spread out on a clean kitchen towel. Proceed with cooking two noodles at a time until you have finished the box.
  3. In a medium mixing bowl, combine ricotta cheese, egg, spinach, Parmigiano or Pecorino and ½ tsp. sea salt.
  4. Cover the bottom of a 9 x 13 baking dish with half of the tomato sauce.
  5. Spread 2 tbsp. of the ricotta filling over three quarters of the lasagna noodle.
  6. Roll the noodle, then place in the baking dish with the end on the bottom. Continue with all of the noodles, making three rows of cannelloni.
  7. Ladle the rest of the tomato sauce over the cannelloni and top with grated mozzarella cheese.
  8. Bake in a preheated oven at 375ºF for 35 minutes.
  9. Let cool 5 minutes before serving.