Ricotta and spinach cannelloni

I prepare the cannelloni pancakes the day before and keep them in the fridge with cling film. I use 3 eggs, beat them, add 500 ml of semi lactose free milk, and two spoonfuls of AOVE and mix it all together. Then I add little by little 250 grs of rice flour while stirring. In a frying pan, with a piece of paper I spread a little butter (so that the pancake does not stick) and I make them.

Chop 1/4 green bell pepper, 1/4 red bell pepper and 1 onion. Cook in a large frying pan in AOVE and medium heat and stir. Meanwhile I cut 3 tomatoes 🍅 in squares and add them. I let it cook until everything is poached, add salt and a little pepper and add half a glass of crushed tomato and do it for 5 more mins. And I turn off the fire.

Meanwhile in a large pot I put a splash of AOVE, and put 400 grs of spinach, I cover it with a lid and I'm moving it until the spinach is done. I take it out and drain it a little, and chop it with a knife.

For the béchamel: I chop half an onion and in a frying pan I brown it with AOVE and I stir it. Then add about a glass of lactose-free milk and half a glass of rice flour and stir until it boils and stop the fire. Add salt to taste

I mix the chopped spinach with the ricotta cheese (or cottage cheese) and add salt, pepper and nutmeg.

I fill the pancakes 🥞 with the cheese and the spinach already mixed. In a baking dish, I put a little of the tomato sauce I made on the base and put the cannelloni on top. Then I put the leftover tomato sauce on top, and the béchamel sauce on top. To finish, I sprinkle a little powdered cheese on top and bake in the oven for 10 minutes until golden brown on top. And that's it! 😋