• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 400g chicken mince
• 300g low-fat ricotta
• good pinch nutmeg
• 4 fresh lasagne sheets
• 700g bottle Italian tomato sauce
• 1/2 cup grated cheese
• 80g mixed salad leaves, to serve

Preparation
1. Preheat oven to 180°C. Heat olive oil in a non-stick frypan over medium heat. Add onion and garlic, cooking for 2 minutes until soft.
2. Add chicken mince. Cook until it changes colour, breaking lumps with a wooden spoon.
3. Transfer to a bowl and allow to cool. Add ricotta and nutmeg, season with salt and pepper. Mix well.
4. Cut each lasagne sheet in half crossways, forming two small rectangles. Place 1/3 cup of chicken mixture on one long side of the pasta, about 2cm in from the edge. Roll up.
5. Spread half the tomato sauce evenly over the base of 4 individual or 1 large baking dish. Arrange cannelloni in dish. Spoon over remaining sauce and sprinkle with cheese. Bake for 35 minutes until pasta is cooked. Serve with salad leaves.