1. Heat oven to 200C/fan 180C/gas 6. Put the lasagne sheets in a large bowl and cover with boiling water. Soak for 5 mins or prepare according to pack instructions.
Meanwhile, squeeze as much water as possible from the spinach, then mix with the feta, nutmeg and some seasoning. Drain the pasta, then cut each sheet in half vertically. Spoon 4 tbsp of the filling along the centre of each half, then roll up to enclose. Place in a lightly oiled baking dish.
2. Mix the olives, capers and tomatoes together in a bowl, season, then spoon over the cannelloni. Sprinkle with parmesan, cover with foil, then bake for 20 mins.
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|Serving Size: 1 Serving (4060g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 223.7mg||8 %|
|Potassium 5840.9mg||154 %|
|Total Carbohydrate 373.7g||110 %|
|Dietary Fiber 68.1g||272 %|
|Sugars, other 305.6g|
|Protein 44.1g||63 %|
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Calories per serving: 1600
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