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Cannelloni with spring greens & goat's cheese
- 4 garlic cloves , crushed
- olive oil
- 2 x 400ml tins plum tomato , pureed
- 130g cubed pancetta
- 1 medium red onion , thinly sliced
- 400g spring greens (the young ones are particularly nice)
- 8 sheets fresh or dried lasagne
- 200g soft goat's cheese
- 50g parmesan , grated
Directions:View on BBC Good Food
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