Ingredients:

• 1 tbsp Olive oil
• 250g lasagna sheets
• 1 cup parmesan cheese (grated)
• For Chicken Filling :
• 2 tbsp Olive oil
• 1 Onion (chopped)
• 1 cup Mushrooms (finely chopped)
• 1/2 kg Chicken (minced)
• 1 cubes of Maggi Chicken stock
• 2 cans Cream (175g)
• For Tomato Sauce: 1 – Onion (chopped)
• 2 tbsp Olive oil
• 2 Cloves Garlic (crushed)
• 4 X 11 Tomatoes (peeled and chopped)
• 2 tbsp – Tomato paste
• 1 cube of Maggi Chicken stock
• 1 tbsp – chives (chopped)

Method:

1. For Chicken filling : Heat oil in a large wok, fry the onion until golden and add mushrooms.
2. Cook for 5 minutes.
3. Add minced chicken, stir well, and cook until browned.
4. Add the 1 chicken stock cubes and stir (you can add 1/4 cup warm water if necessary).
5. Cook for 5 minutes, then remove from heat and add cream.
6. Mix well and keep aside.
7. For Tomato Sauce :
8. Fry the onion in oil in a clean wok, cook until golden.
9. Then add garlic, tomatoes, tomato paste, stock cubes, chives and stir.
10. Then cook for 10 minutes on a low heat.
11. For Cannelloni :
12. Fill a large pan with water and add 1 tbsp. of oil, then bring it to the boil.
13. Add in lasagna sheets and cook until soft. Stir constantly to prevent pasta sticking together.
14. When lasagna sheets are soft, remove and place in cold water.
15. Lift cannelloni and drain.
16. Fill each lasagna sheet with chicken filling, roll it and place in a Pyrex dish.
17. Pour tomato sauce over Cannelloni and cover with Parmesan cheese. Cook in a high-heated oven (200 C) for 20-25 minutes.