• 8 PangkarraWholegrain Lasagne Sheets
  • 600g Pork Mince
  • 2 Tablespoons Fennel Seeds (toasted and ground)
  • 2 Medium Red Chillies(finely chopped)
  • 2 Cloves Garlic (crushed)
  • ½ Orange (juice & zest)
  • ½ Cup of Parmesan
  • 1 Teaspoon Pepper (ground)
  • 2 Tomatoes (diced)
  • 1 Bunch Silverbeet(chopped)
  • 1 Brown Onion (diced)
  • 2 Cloves Garlic (chopped)
  • 1 cup chicken stock
  • ½ Cup Flat-leaf Parsley (chopped)


  • 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 lasagneat a time and cook for 10 minutes
  • Remove once cooked and add 2 more sheets
  • As each batch of lasagneis ready place on a board and cut in half•Add a handful of the pork mixture and roll into a log with the lasagnesheet 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


  • 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