Cannelloni:

• Pre-heat the oven to 180 degrees

• Add the orange (juice and zest), chilli, fennel seeds, garlic, parmesan and pepper into a bowl with the pork mince and mix well with your hands

• Boil water in a large pot, add 2 sheets of lasagne at a time and cook for 10 minutes

• Remove once cooked and add 2 more sheets

• As each batch of lasagne is ready place on a board and cut in half

• Add a handful of the pork mixture and roll into a log with the lasagne sheet overlapping

• Place each of the cannelloni in a oven proof dish with a drizzle of oil on the bottom

• Cover the cannelloni with foil and place in the oven for 20 minutes

 

Sauce:

• While the cannelloni is in the oven heat a pot over medium heat and sautee the onion and garlic with a drizzle of oil until tender

• Add the chicken stock and bring to the boil

• Place the chopped silverbeet and parsley into a blender and add the chicken stock mixture

• Blend for approximately 1 minute or until the consistency is smooth

• Remove the cannelloni from the oven and serve 3 pieces

• Pour the Spinach sauce over the cannelloni and dress with diced tomato and olive oil