Preheat the oven to 180ºC. Soak the lasagna sheets for 10-15 minutes in hot tap water. This dramatically improves the tenderness of the pasta and reduces the baking time to only 35 minutes. Spread the sheets out on a clean dishcloth.

Brown the onion in the oil. Add the mushrooms and stir-fry for 2 minutes. Add the CinZano and boil fast while stirring to cook the mushrooms and to boil away the wine. Season with Garlic Pepper and add fat reduced cream. Simmer slowly for 5 minutes. Place the wet spinach into a large saucepan with a tight fitting lid and allow it to wilt for about 5 minutes. Chop the leaves in a food processor or very finely with a cook's knife. Add olive oil and Green Onion seasoning. Taste and add a little more seasoning if needed. Add the prepared spinach to the mushroom mixture.

Spoon a generous helping of filling lengthways down the middle of each lasagna sheet and roll up. Place, seam-side down in an ovenproof dish. Arrange the tomatoes, cut in half, over the tubes and season with Green Onion seasoning. Pour the cheese pasta sauce into a medium bowl. Pour the milk into the empty pasta jar and shake well to get every bit out. Pour into the bowl, add egg and mix to thin the sauce down.

Spoon the sauce over the cannelloni and sprinkle with mozzarella. Bake at 180ºC for 35 minutes until golden brown. Garnish with fresh herbs and serve with a green salad dressed with our Classic Lemon Vinaigrette.