Adapted from a Simon Rimmer recipe.
500g ricotta cheese
150g goats cheese
60g parmesan cheese, grated
200g bacon bits
20g fresh chives, chopped
2 teaspoons crushed garlic
10 sheets fresh lasagne
500g cherry tomatoes, halved
1/2 cup extra virgin olive oil
Preheat the oven to 180°C.
In a large bowl, add the chopped tomatoes, fresh thyme leaves and olive oil. Add salt and black pepper, mix and set aside.
Mix the cheeses, bacon, chives and garlic together until well combined.
Take a sheet of lasagne and add a line of the cheese mix along the short top edge. Roll into a cannelloni with the seam at the bottom. Continue until all the lasagne sheets and cheese mix are used.
Tip a little of the oil from the tomatoes in to the base of the baking dish and spread it to cover.
Lay the cannelloni on top with seal side at the bottom.
Pour over the tomato and oil mix.
Cover with foil and bake for an hour until the tomatoes are cooked and the cannelloni is hot all the way through.
Serve on its own or with a green salad.
Change it up and decide what you want to add to the cheese filling. Try chicken or Salomon or add asparagus and spinach.