Method
- 1. Preheat the oven to 200°C/ 180 fan/ gas 6.
- 2. In a pan, brown the turkey mince and set aside.
- 3. Put the spinach in a large pan with a tablespoon of hot water. Cover and, over a low heat, stir gently until the leaves wilt and turn bright green. Drain in a colander, using the back of a wooden spoon to press out any excess moisture.
- 4. Chop the spinach roughly then mix with the chicken, lemon zest and juice in a bowl. Lightly season.
- 6. Put the lasagne sheets in a bowl of boiling water for 2 minutes, until softened. Drain and pat dry with kitchen paper.
- 5. Make the white sauce: blend the cornflour with a little cold milk. Heat the remaining milk in a pan and, when it starts to bbubble, stir in the cornflour mixture. Reduce the heat and stir for 2 minutes, until thickened and smooth. Remove from the heat and beat in the fromage frais, nutmeg and seasoning.
- 7. Divide the chicken and spinach mixture between the lasagne sheets and roll up.
- 8. Arrange the cannelloni in a shallow ovenproof dish and pour the white sauce over the top. Sprinkle with half the Parmesan.
- 9. Bake in the preheated oven for about 20 minutes, until golden brown on top.
- Serve sprinkled with remaining Parmesan, steamed, vegetables and cherry tomatoes.