Chicken and Spinach Cannelloni

Ingredients

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• Approximately 10 lasagne sheets
• Boiling water, for softening the lasagne
• Olive oil, for sautéing
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 1 tsp Cajun spice
• ½ tsp ground black pepper
• 1 tsp chicken spice
• 1 tsp ground green chilli
• 300 g chicken fillet, cubed
• 1 × 410 g can tomato-and-onion mix
• 200 g spinach, chopped
• 100 g feta or mozzarella
• Salt and additional chilli, to taste
• 40 g butter
• 40 g flour
• 500 ml milk
• 100 g grated cheese

Method

1. Preheat the oven to 180°C and grease a casserole dish.
2. Lay the lasagne sheets separately in a tray, cover them with boiling water and leave for approximately 10 minutes to soften; do not overlap them.
3. Heat a little olive oil and sauté the onions until soft.
4. Add the garlic, Cajun spice, black pepper, chicken spice and green chilli and cook until fragrant.
5. Add the chicken and tomato-and-onion mix and cook until the chicken reaches 74°C.
6. Add the spinach and cook until its excess moisture has evaporated.
7. Stir in the feta or mozzarella and adjust the salt and chilli to taste.
8. Place filling along one short side of each lasagne sheet, roll it up and arrange the rolls in the casserole dish.
9. Melt the butter, stir in the flour and cook briefly, then add the milk gradually and stir until the white sauce is smooth and lightly thickened.
10. Pour the white sauce over the rolls and sprinkle with the grated cheese.
11. Bake for 25–30 minutes, until bubbling and hot throughout.