Directions

1. Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.

2. Start by making the pasta by making a hole in the flour and cracking in the eggs and a little olive oil.
3. Slowly incorporate and knead until a dough forms. Cover in plastic wrap and leave for about 30 minutes to rest.
4. In the meantime finely chop the mushrooms and add them to a pan on medium heat until all moisture has evaporated.
5. Go in with the spinach and let it shrink.
6. Add the mushrooms and spinach to a sieve, so all excess moisture can come out.
7. Mince the onion and garlic and add to a pan to saute. Go in with the Italian seasoning, tomato polpo, bay leaves, salt, pepper and basil. Let simmer for about 30 minutes or until thickened.
8. In a bowl mix together 1 egg, a little parmesan, ricotta, lemon zest, salt and pepper.
9. Roll out the pasta dough into thin sheets and slice into lasagne sheets.
10. Bring some water to a boil, add a nice pinch of salt and boil the pasta for 3 minutes. Take the pasta out and place in a bowl with ice cold water.
11. Now assemble the cannelloni’s by layering the ricotta mixture, mushroom spinach mixture and rolling it tight.
12. Spread some of the sauce on the bottom of a baking dish and layer in the cannelloni’s. Top with more of the sauce and parmesan cheese.
13. Bake in the oven until the cheese is melted.
14. Serve and enjoy!