Spinach and Ricotta Cannelloni

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 - 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian


The cheat’s way to make spinach and ricotta cannelloni – the same taste for half the effort!



  • 500g fresh baby spinach, or one packet of frozen
  • 1 bunch flat-leaf parsley
  • 1 bunch basil
  • 300g ricotta
  • 1 cup grated cheese
  • Salt
  • Pepper
  • A smidgen of lemon zest
  • One packet of fresh lasagne sheets
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • One onion, diced
  • 2 cloves garlic, minced
  • 1 400g can tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon of sugar… don’t forget this! very important.
  • Extra cheese for sprinkling on top


  1. Preheat oven to 200C.
  2. In a saucepan, saute the chopped onion and garlic gently in the olive oil and butter until translucent.
  3. Add the tomatoes, sugar, and a pinch each of salt and pepper.
  4. Bring to the boil and then simmer until flavours mingle.
  5. Meanwhile, in a large bowl combine the spinach, ricotta, parsley, basil, salt, pepper, and the lemon zest.
  6. Take the lasagne sheets and spoon a line of filling along the shortest edge.
  7. Roll the lasagne sheet up and place in a large oven-proof dish, seam-side down.
  8. Continue with the rest of the lasagne sheets and filling.
  9. When the tomato sauce is done, pour it over the rolled-up lasagne
  10. Top with extra cheese and bake in the oven 20-30 minutes until the lasagne is cooked through, the filling is hot, and the sauce is golden and bubbling.

Keywords: spinach and ricotta cannelloni, cannelloni with lasagne sheets, cheat's cannelloni, easy cannelloni