Spinach and Tofu Cannelloni with a toasty top

Tofu is a much healthier alternative to a cheese filling, and it tastes as good.

For the rolls:
Cannelloni rolls - 4-5 (or lasagna sheets)
Spinach - 1 bunch
Tofu - 250 gms
Salt to taste

For the White Sauce:
Milk - 1 cup
Butter - 2 tbsp
Flour - 2 tbsp
Seasoning

For the topping:
Sliced tomatoes - 2
Breadcrumbs - 2 tbsp
Grated cheese - 50 gms
Ground pepper - 1 tbsp
Oregano - 1tbsp
Chilli flakes - 1 tbsp

Par-boil the spinach, drain the water, and chop it up. Mash the tofu and mix with the spinach. Add salt. Stuff this mixture in the cannelloni rolls. Most brands don't require the rolls to be par-boiled. Check cooking instructions on the packet.

If using lasagna sheets, par boil the sheets, line the stuffing in the center of each sheet, then just roll it up. Set aside.

For the white sauce, heat the butter in a saucepan and add the flour. Make it into a paste, then add the milk. Before it boils, turn the heat down and let it simmer. Mix well to remove any lumps. Add some more flour if the sauce is too runny. Once the sauce starts to thicken, add some seasoning and keep aside.

Heat oven to 180 dec C. In a baking dish, line the cannelloni rolls. Pour the white sauce evenly over the top of the spread. Layer it with the cheese. Then place the sliced tomatoes over the top to cover the tray. Sprinkle with breadcrumbs and the rest of the seasoning. Bake for about 30-40 minutes. the breadcrumbs will give a nice toasty top with crunchy tomatoes without having to use much cheese.