Cannelloni Al Forno with Cheese and Chard

For the cannelloni al forno with cheese and chard, first for the pasta dough, put flour, eggs, salt and olive oil in a bowl and knead into a dough.

Wrap the dough in plastic wrap and place in the refrigerator.

For the filling, wash the chard, pat dry and remove the stem.

Season the minced lamb with rosemary , paprika, garlic powder, sea salt and bell pepper.

Finely chop the garlic and finely dice the feta cheese and also knead into the minced lamb.

Finely chop the sage leaves and pluck the leaves from the stem of the rosemary. Finely chop the garlic.

Now add to the strained tomatoes a dash of red wine, the chopped garlic, the rosemary leaves and the finely chopped sage and season with sea salt and pepper.

For the bechamel sauce, melt the butter in a saucepan and stir in the flour. Using a whisk, gradually stir in the milk and bring to a boil briefly. Add the bay leaf and season with sea salt, pepper and nutmeg.

Remove the dough from the plastic wrap and divide into about eight pieces of dough. Roll out the dough pieces rectangularly and thinly. Adjust the length of the dough sheets to the width of the baking dish, if necessary.

Now cut the chard leaves to about the size of the pastry sheets, place the lamb mince filling on top and roll up.

Pour the tomato sauce into a baking dish.

Then place the cannelloni, edges down, on top of the tomato sauce.

Pour the bechamel sauce over the

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