Step 1 Preheat oven to 180°C. Spray a heavy frying pan with cooking oil and set over medium-high heat. Add mince and capsicum; cook for 3–4 minutes, or until mince is browned and almost cooked. Add carrot, spinach, tomato paste, stock and 1/2 cup water; cook for about 5 minutes. Add spring onion, pine nuts and feta; stir to combine. Remove pan from heat and set aside to cool.
Step 2 Meanwhile, make sauce: use a stick blender or food processor to puree all sauce ingredients.
Step 3 Put lasagne sheets in a large saucepan of boiling water; cook for 6–7 minutes, or until they’re flexible enough to roll. Drain sheets and hold under cold running water to cool.
Step 4 Pour a little of the sauce into a large lasagne dish. Lay lasagne sheets on a large chopping board. Divide mince mixture among sheets, placing mixture at one end of each sheet. Roll up each sheet then place in dish.
Step 5 Pour remaining sauce over rolls and sprinkle with cheeses. Bake for 35–40 minutes. Scatter pine nuts over cannelloni and serve with green salad.