1 Squeeze excess moisture from spinach. Place in a bowl with ricotta and ¹/³ cup parmesan. Season with salt and pepper.
2 Spread ¹/³ cup of mixture along eight lasagne sheets and roll up. Spread the base of a 10 to 12-cup capacity ovenproof dish with some of the passata. Place filled cannelloni, side-by-side, into dish. Pour remaining passata over top. Sprinkle with Tasty cheese and remaining parmesan.
3 Cook, covered, in a moderate oven (180C) for 30 minutes. Uncover. Cook for 20 minutes until golden.4 Serve with salad.
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