Step 1

Preheat oven to 210°C (190°C fan forced). Heat half the oil in a large frying pan over moderately high heat. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until cooked. Transfer to a large bowl. Wipe pan clean.

Step 2

Heat remaining oil in same pan over moderately high heat. Add leek and zucchini; cook and stir for 5 minutes or until softened. Add spinach; stir until just wilted. Transfer to bowl; cool. Add half the ricotta, half the tasty cheese, the egg white and half the pesto to mince.

Step 3

Place lasagne sheets on a flat work surface. For each cannelloni, place 1/3 cup of mince mixture along a short edge, then roll up to form a tube. Place tubes side by side, seam-side down, in a lightly greased 30 x 23 x 4cm (base measurement) ovenproof dish.

Step 4

Combine remaining pesto and 1/4 cup water in a bowl. Spoon over cannelloni, then sprinkle with remaining ricotta and tasty cheese. Bake for 30 minutes or until golden and cooked. Serve with salad.