Technically speaking, of course it isn’t lasagne it’s cannelloni, but practically when you consider it, it is a variation on a theme. So this weeks lasagne is in fact a cannelloni! Cannelloni are dried pasta tubes, that are designed to be stuffed and then baked, like lasagne, in bèchamel. When I make cannelloni I only work in single layers, because I find it sometimes doesn’t bake well in a double layer. The tubes can be stuffed with ricotta & spinach, beef ragu, tricolore (ricotta, spinach & ricotta and ragu).
I haven’t provided the recipe for this as it is the standard bèchamel and beef ragu. Make the meat sauce and allow it to cool a bit before stuffing the tubes with the meat. Then place a layer of bèchamel in the bottom of your baking dish and line the stuffed tubes up in a single layer. Top with more bèchamel, mozarella and parmesan cheese and bake in a hot oven until bubbling. Is it lasagne? No, but it’s just as yummy!