Lamb and silverbeet cannelloni

Step 1

Heat half the oil in a large frying pan, add onion and garlic. Cook, stirring, until soft. Add mince and 2 teaspoons of the oregano; stir until cooked through. Remove from pan.

Step 2

Finely slice silverbeet stems and leaves separately. Heat remaining oil in the same pan, add stems. Cook, stirring, until tender. Add leaves. Cook, stirring, until soft. Remove from heat. Stir in feta, rind, mint and mince mixture. Season with salt and black pepper.

Step 3

Preheat oven to 180°C (160°C fan-forced). Spread 1/4 cup of pasta sauce into the base of a 30cm x 20cm shallow ovenproof dish.

Step 4

Cut each lasagne sheet into thirds. Place 1/2 cup of mince mixture along length of each sheet and roll up to form a tube. Arrange filled tubes on the tomato sauce in the dish. Top evenly with remaining pasta sauce.

Step 5

Sprinkle with pizza cheese. Bake for 45 minutes or until pasta is tender. Serve with side salad, if desired.