Cannelloni easy and quick

Ingredients for 4 servings:

• 1 can of tomatoes
• 1 bunch of herbs
• 1 cup of cream
• some olive oil
• 1 tsp, levelled sugar
• salt and pepper
• 8 lasagna sheets
• 150 g cheese, grated (mozzarella)
• 1 egg(s)
• 250 g minced meat (beef or mixed)
• 1 tsp, leveled paprika powder
• 50 g breadcrumbs
• e.g. onion(s), garlic, herbs and chili

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also for inexperienced people

Place the tomatoes in a baking dish and season with salt, pepper, and sugar. Add fresh or dried herbs (I think oregano is important, and maybe some parsley, thyme, basil, and rosemary) and drizzle with a little olive oil. Cook the lasagna sheets for about 4 minutes; this will soften them but not cook them. Place them in boiling salted water, making sure the individual sheets don’t stick together. Drain and rinse immediately with plenty of cold water to prevent sticking. For the filling, season the minced meat with pepper and salt, add the egg, a little mustard, paprika, and a handful of breadcrumbs. If you like, you can add half an onion, garlic, and herbs. I like it a bit spicier, so I add chili. Now loosely roll an appropriate portion of filling into each lasagna sheet and place the rolls on the tomato sauce. Pour the cream over the sheets and sprinkle with cheese. Preheat the oven (180°C fan-assisted) and cover the baking dish with aluminum foil (careful that the foil isn’t touching the cheese). Place it in the oven (middle rack) and bake for 20 minutes, then remove the foil and let it brown for another 10 minutes. Serve with a fresh salad and enjoy!