4 Cheese Canneloni

Preheat oven to 200.c
Grease medium baking tray

250g Ricotta Cheese, can be low fat.
250g Low fat cottage cheese
75g feta cheese, crumbled.
1 Egg
30g Parmesan cheese , grated.
salt and pepper.
4 - 5 Bacon strips, diced
250g lasagne sheets or canneloni tubes
1/2 cup tomato paste
1/2 cup water

Fry off diced bacon and allow to cool.
Combine Ricotta, cottage, feta and parmesan cheeses in large bowl, mix in
egg and add salt and pepper for seasoning. Add cooked bacon once cooled.
Mix tomato paste and water and place 1/2 of the mix on the bottom of the
baking dish. Save the other 1/2 for the finish. Fill canneloni tubes with
mixture or use lasagne sheets to make your own tubes. Place filled tubes
side by side in baking dish until you have a compete bottom layer, keep
layering until you have enough for your family. Spoon remainder of tomato
mixture over the top of the canneloni, does not have to be perfect. Cover
with foil cook for approx 40 mins, remove foil sauce should have reduced
slightly and be cooked. If you wish, you can grate cheddar cheese over the
top, cook a further 10 mins then serve with crusty bread and salad.


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