Cannelloni with Cheese & Spinach
Delicious!
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bags |
spinach
|
*
|
| 18 | sheets |
lasagna noodles
fresh |
*
|
| 250 | grams |
ricotta cheese
|
|
| 300 | grams |
mascarpone cheese
or cream cheese |
*
|
| 1 | large |
egg yolks
|
|
| 40 | grams |
Parmesan cheese
freshly grated |
|
|
nutmeg
freshly grated |
*
|
||
| 450 | millilitres |
cheese sauce
|
* |
| 125 | grams |
mozzarella cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bags |
spinach
|
*
|
| 18 | sheets |
lasagna noodles
fresh |
*
|
| 2.5E+2 | grams |
ricotta cheese
|
|
| 3E+2 | grams |
mascarpone cheese
or cream cheese |
*
|
| 1 | large |
egg yolks
|
|
| 4E+1 | grams |
Parmesan cheese
freshly grated |
|
| 1 | x |
nutmeg
freshly grated |
*
|
| 4.5E+2 | ml |
cheese sauce
|
* |
| 125 | grams |
mozzarella cheese
grated |
|
Directions
Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes.
Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg.
Preheat the oven to 350℉ (180℃) 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.
