8ozItalian Style Pork Sausagefrom the butcher without casings
2-3garlic cloves minced
2cans drainedcooked,and dried spinach (can use frozen or fresh as well)
salt and pepper to taste
1and a half cups shredded parmesan cheesedivided (can use Parmigiano-Reggiano, but it is really expensive around here, so I just use normal Parmesan.)
1box lasagna noodles
Heat the Milk in a saucepan until it starts to bubble at edges. In another saucepan, melt the butter, add the flour, and stir well for a couple of minutes over med-low heat. Then slowly add the milk and begin to constantly whisk. Don't worry about the lumps, they will smooth out. Add the nutmeg, salt, and pepper. Raise the heat to around medium and let it simmer a couple of minutes and pour it into a bowl. If your cannelloni isn't ready to bake, cover the sauce with plastic wrap on the surface to prevent a yucky film from forming while you finish the cannelloni preparations.
Heat a skillet over medium to cook the ground beef and Italian sausage. Add the minced garlic. Stir until done (we prefer well done). Drain the excess fat, and stir in the spinach and one cup of the sauce made above. Add salt and pepper to taste. Remove from heat and set to the side. When it has cooled, mix in the cheese (YUM!).
I buy ready to cook lasagna, but if you don't, this is when you need to prepare the pasta. I cut mine into squares. I do go ahead and cook it though, because you need to be able to roll it!
Butter two baking dishes. Mine are square, 8x8
Spread thin layer of sauce on bottom of each dish.
Spread out some waxed paper to add sauce to pasta. Spread some filling over it, but don't put it up all the way to the edge though, leave a little room. Carefully roll up the squares, and put the seam side down in the baking dish. Repeat until all are done. Then, if you have any sauce left, pour it over the top of the pasta, and sprinkle that cheese generously;)
Bake 30 minutes until it bubbles and is a gorgeous golden brown.