Spinach and feta cannelloni - 428 calories

This recipe serves 2.

Feta cheese 100g 257 cals
Baby spinach 200g 60 cals
Chopped tomatoes (tin) 400g 90 cals
Fresh egg lasagne sheets - 4 sheets 268 cals
Mild cheddar cheese 15g 62 cals
Dried mixed herbs 2teaspoons 0 cals
1 fresh garlic clove 4 cals
Boiled white potatoes 150g 114 cals
= 855 cals / 427.5 cals per serving.

Using a tablespoon of oil, cook crushed garlic glove and stir in the chopped tomatoes and mixed herbs and let it simmer until the sauce has developed a thicker consistency - usually about 10-15 minutes.

Boil your lasagne sheets for approx 10 minutes or until soft enough to wrap. Drain them and, when they've cooled down, cut each sheet in half.

Add 2 or 3 tablespoons of water to a large pan, bring it to the boil and throw in your spinach leaves before lowering the heat and letting it cook for approx 2-3 minutes. Throw in the feta, mix it around and set it to the side.

Bring the spinach and feta to your half cut lasange sheets, cover half the sheets with the mixture and roll them up before placing them in an oven proof dish.

Bring over the tomato sauce you made and pour it over your cannelloni, cover with foil and put it in the oven at 180c for approx 20 minutes - long enough for the top of the cannelloni to go a nice, golden brown.

The potatoes in the ingredients list were for potato wedges - optional and cooked in your preferred way!