Prep Time:  20 minutes        |        Cook Time:  35 minutes        |        Serves:  4-6

Ingredients

• 1 bunch basil (keep 6 leaves aside)
• 1 cup shaved Emporium Selection parmesan (or Grana Padano)
• ½ cup Oh So Natural pine nuts
• 1 Lemon – zest and juice
• 2-3 tbsp The Olive Tree extra virgin olive oil
• 500g Emporium Selection fresh ricotta
• 1 packet fresh World Kitchen Lasagne sheets
• 700g jar Remano passata
• 250gm 250g Westacre shredded Pizza cheese
• Stonemill salt and black pepper to taste
• Stonemill chilli flakes (optional)  

Method

1. Pre heat the oven to 180°C (160°C fan forced)
2. With a large stick blender, blitz together the basil, pine nuts, Grana Padano or parmesan, and lemon zest and juice and some olive oil, until not quite smooth.
3. Add the ricotta cheese, salt & black pepper to taste – and stir to combine.
4. Take the lasagna sheets out of the fridge and bring it to room temperature before filling them with the Pesto mix.   To construct the cannelloni, spoon the mixture vertically down the centre of the lasagne sheet, two per sheet, roll into a tube so that the mixture is enclosed. Repeat this process until you have used up all the mixture.
5. Pour 1 cup of tomato passata over the base of your baking dish as a thin layer and place the pesto filled cannelloni over it, next to one another, into a 34 x 24cm rectangular baking dish.  
6. Add some chilli flakes if you like it a bit spicy.
7. Pour the remaining jar of passata evenly on top, and season with salt and pepper again.
8. Sprinkle with pizza Cheese and place 6 basil leaves on top.
9. Bake for 35 minutes or until cheese is golden brown, and the centre has cooked through.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie