Spinach and feta cheese cannelloni - Gluten free

Cannelloni... hm... sounds difficult...? Not really...
This recipe serves 4.

Tomato sauce:
1 red onion
Tomato Pulp
Tomato Puree
A handful of sundried tomatoes plus 1 tbs of the oil
3 cloves of garlic

Cannelloni:
8 lasagna sheets (fresh or dry; wheat or gluten free type)
8 cubes of frozen spinach
2 cloves of garlic
100 gr or feta cheese
2 tbs olive oil

Parmesan cheese

Start by making the tomato sauce: sweat the onion and the garlic with the olive oil, then add about 2 cups of passata, and a cup of boiled water, as well as 2 tbs of tomato pure. Simmer for a couple of minutes then add the chopped sundried tomatoes and the sundried tomato oil to the mix. Add salt and pepper to taste. bring to boil and let it simmer for about 10 minutes on a low heat.
While the tomato sauce is bubbling away, on a separate pan, add the spinach cubes and cook for about 5 minutes on a low heat, or until defrosted. Add the crushed garlic cloves, and the olive oil. Simmer for a few minutes or until it's turned into a green paste. Add salt and pepper to taste.
In case you're using dry lasagna sheets, boil water with a pinch of salt and cook the sheets for 5 minutes (or until soft).
Fill each lasagna sheet with a couple of tablespoons of spinach paste and sprinkle feta cheese to taste. Roll gently and add to the tomato sauce.
Sprinkle parmesan cheese and take to the oven, gas mark 4/ 180º for 25 minutes or until golden. Make sure the lasagna sheets are covered in sauce, or risk the lasagna sheets getting crispy (not so nice...).
Serve with baby leaf salad with a simple vinaigrette make with olive oil and balsamic vinegar.
I made a smaller version of this recipe for me and my boyfriend and it looked like this.