Cheesy Tomato, Ricotta and Spinach Cannelloni

Steps

1. oven to 200°C. Lightly grease a large baking dish (measuring about 32 x 24cm).
2. In a large bowl, combine red onion, carrot, spinach, ricotta, eggs, salt and cannelloni spice mix. Season with black pepper and mix together well.
3. In a separate bowl, mix tomato passata with courgette, Worcestershire sauce, salt and balsamic vinegar. Season with black pepper. Pour 1/3 of the passata mixture into prepared baking dish and spread to cover the base.
4. Place one lasagne sheet on a board, with the long side facing you then cut in half vertically to make two, even squares. Spread heaped ¼ cup amounts of ricotta mixture along the closest edge of each sheet and roll up like a sausage roll.
5. Place roll, seam-side-down, in prepared dish and repeat with remaining mixture and lasagne sheets. Cover cannelloni with remaining passata mixture and sprinkle with grated cheese. Bake for 20-25 minutes, until pasta is just tender and cheese is golden.
6. While cannelloni cooks, whisk mustard, vinegar, oil and honey together in a large bowl. Shred baby cos; cut cucumber in half lengthways and thinly slice; thinly slice baby capsicums. Toss all in bowl with dressing and season to taste with salt and pepper.
7. cut cheesy tomato, ricotta and spinach cannelloni widthways into 4-5 pieces and carefully place onto plates. Serve salad on the side.