Pembrokes' Cannelloni

Fab comfort food, great lunch for the day after too :-)

1. 1

   Preheat the oven to about 200C or Gas Mark 6
   
   Bring a large pan of salted water to the boil and cook the lasagne sheets 'til malleable.
   
   In a frying pan lightly fry the chopped red onion until soft, then add the mince and brown slightly.
   
   Into another saucepan cook the chopped tomatoes, and the herbs/spices to taste and simmer until the lasagne sheets are ready.
   
   When the lasagne sheets are ready remove from water, separate and lay flat.
   
   In a fairly deep dish, oil the bottom, and then one at a time:
   place a lasagne sheet ontop of the oil,
   spread a small teaspoon of pesto over the lasagne sheet
   spoon in some of the mince,
   then a spoonful of the red onion
   and a spoonful of the tomato sauce
   a few spinach leaves
   then crumble in some of the Caerphilly cheese.
   
   Now very carefully bring the ends of the sheet together so they overlap slightly, then roll over to create the cannelloni.
   
   Repeat this with the rest of your lasagne sheets, placing them close together to stop them unrolling,
   
   then spoon over the rest of the tomato sauce, crumble over the rest of the Caerphilly cheese, top with mozzarella and place in the oven for approx 30 minutes
   
   Serve each cannelloni with the rocket salad and ta-da! Tasty dinner for all your mates or special someone - enjoy!