This is a recipe that has a time of preparation of a 30 minutes and is to be served to 4 people.
1.5 Cup of fresh ricotta
½ Cup (tea) milk
4 tablespoons of olive oil
4 tablespoons chopped Basil
Grated nutmeg and salt to taste
8 cooked lasagna sheets
For the sauce
2 tablespoons of olive oil
2 chopped cloves of garlic
2 chopped peeled tomato cans
Fresh basil and salt to taste
In a bowl, mix the ricotta and milk, olive oil, Basil and season with salt and nutmeg. Cut sheets of lasagne of refractory size serving. Distribute the filling between the leaves of cooked lasagna and roll on the smaller side.
Organize the cannelloni in a greased with oil or refractory individual and set aside. Prepare the sauce: in a frying pan, heat the oil and saute the garlic until beginning to Brown.
Add the tomato and cook for 15 to 20 minutes, stirring occasionally, until the sauce remain robust. Season with salt and Basil. Drizzle with sauce cannelloni and bake oven hot (200° C) during 15 minutes or until warm. Then serve.