Instructions
Step 1
Combine cooked chicken mince, ricotta cheese, white breadcrumbs, beaten egg , oregano, sea salt and white pepper.
Step 2
Cut each lasagna sheet in half to form 12cm x 13cm rectangles. Spoon approximately ½ cup chicken mixture along one edge of each lasagna sheet and roll up to form cylinders. Place the 8 cannelloni, seam side down into a greased 20cm x 30cm oven-proof dish.
Step 3
Mix Leggo’s Chunky Pasta Sauce – Roasted Garlic & Onion with water and pour over cannelloni. Sprinkle with mozzarella and tasty cheeses. Cover with aluminium foil and bake in a preheated oven at 200°C for 15 minutes. Remove foil and bake a further 15 minutes. Serve sprinkled with fresh oregano leaves.