Sneak some of your ‘five a day’ into this lovechild of a lasagne and cannelloni. The spinach layer takes no time to whip up — less time than a traditional bechamel sauce — making this a particularly good option if you have leftover bolognese. We think that spinach always improves with a hefty grating of nutmeg and this recipe is no exception.
This recipe using Shichimi Togarashi is from Ryan Riley & Kimberley Duke’s cookbook, Taste & Flavour. An an amazing resource which is free to download.