Step 1

Preheat oven to 180°C. Heat olive oil in a non-stick frypan over medium heat. Add onion and garlic, cooking for 2 minutes until soft.

Step 2

Add chicken mince. Cook until it changes colour, breaking lumps with a wooden spoon.

Step 3

Transfer to a bowl and allow to cool. Add ricotta and nutmeg, season with salt and pepper. Mix well.

Step 4

Cut each lasagne sheet in half crossways, forming two small rectangles. Place 1/3 cup of chicken mixture on one long side of the pasta, about 2cm in from the edge. Roll up.

Step 5

Spread half the tomato sauce evenly over the base of 4 individual or 1 large baking dish. Arrange cannelloni in dish. Spoon over remaining sauce and sprinkle with cheese. Bake for 35 minutes until pasta is cooked. Serve with salad leaves.