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Cheats Spinach and Ricotta Canneloni

Cheats Spinach and Ricotta Canneloni

I didn't fancy trying my luck finding gluten free cannelloni tubes, so instead I bought some gluten free lasagna sheets and created this 'cheats' version. It worked better than I could've imagined!

The pasta stuffed with ricotta and spinach is so tangy and delicious, swimming in a rich tomato sauce. It's such a homely dinner and great for when you have friends coming round. No one would notice that it's gluten free or complain that it's vegetarian!


(serves 3)

For the Cannelloni

  • 300g ricotta cheese

  • 150g spinach

  • 9 gluten free lasagna sheets (I used waitrose)

  • Salt and black pepper to taste

For the rich tomato sauce

  • 1 onion (I use red but whichever you prefer)

  • 1 large or 2 small carrots

  • 1 garlic clove

  • 3tbsp tomato puree

  • 2 400g cans chopped tomatoes

  • 200 ml vegetable stock (I use a knorr stock pot dissolved in boiling water)

  • Generous splash of red wine (optional)

  • Salt and black pepper to taste


  1. First, make the sauce. Roughly chop the onion and carrot, and crush the garlic. Add a tablespoon of oil to a saucepan and cook the onion, carrot and crushed garlic until the onion has started to soften.

  2. Add in the tomato puree, stir, and cook for 2 minutes.

  3. Add in the cans of chopped tomato, the vegetable stock, the wine (if using) and season to taste with salt and pepper.

  4. Bring to the boil and then leave to simmer for at least 20 minutes while you make the cannelloni.

  5. Pre-heat the oven to 180 degrees C.

  6. Roughly chop the spinach. In a bowl, mix the spinach, ricotta cheese and a little salt and pepper together to make the filling.

  7. Boil the kettle and add the water to a saucepan. Place the lasagna sheets into the water one at a time and at different angles so they don't stick together. Cook until soft enough to roll, this should not take more than 5 minutes.

  8. Take one lasagna sheet out at a time and lay flat. Spoon 2 heaped tablespoons of the filling onto one of the thinner ends of the lasagna sheet (see pictures below).

  9. Roll the lasagna sheet up with the filling in the middle to make a short, fat tube (again, see pictures below).

  10. Pour 3/4 of the rich tomato sauce into an oven dish. Place the rolled up cannelloni into the sauce, then pour the rest of the tomato sauce over the top. If you like, you can sprinkle some parmesan or cheddar on top to make the dish even more cheesy.

  11. Place the dish in the oven and cook for 25 minutes.



Georgia x

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