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Baked Lamb & Rosemary Cannelloni
Ingredients
  • subheading: Filling:
  • 1 ½ to 1 ¾ pounds ground lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 15 ounce cans chopped tomatoes
  • 1 cup Low-Salt Chicken Stock
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 cup pumpkin, grated
  • 1 cup spinach, chopped
  • ¾ cup fresh mint leaves, roughly chopped (plus extra for garnish)
  • 8 ounces crème fraîche
  • subheading: Cannelloni:
  • 3 to 4 fresh lasagna sheets
  • 1 cup cheese, grated - mozzarella, Cheddar, Parmesan, or a mixture
Steps
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