Thu, May 24 2012
baked cannelloni
Try these simple cannelloni – they’re great as a vegetarian alternative.
Ingredients
• a handful of Parmesan, grated
• 2 x 250g tubs of mascarpone
• 100g taleggio cheese, grated
• zest and juice of 2 lemons
• a handful of chopped walnuts
• 180g bag of baby spinach, chopped
• sea salt and freshly ground black pepper
• 20g pack of fresh sage
• 2 knobs of butter
• 1 packet of fresh lasagne – 12 sheets
Nutrition Information
Serving Size 1 (494g)
Recipe makes 4 servings
Calories 877
Calories from Fat 636 (72%)
Amount Per Serving %DV
Total Fat 70.7g 108%
Saturated Fat 42.8g 213%
Monounsaturated Fat 20.4g
Polyunsaturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 250mg 83%
Sodium 2002mg 83%
Potassium 1055mg 30%
Total Carbohydrate 27.8g 9%
Dietary Fiber 6.3g 25%
Sugars 8.4g
Protein 39.7g 79%
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Preheat the oven to 190ºC/375ºF/gas 5. Mix half the Parmesan, the mascarpone, the taleggio, the lemon zest and juice, and the walnuts. Put ¼ of the mixture to one side, then combine the remaining cheese mixture with the spinach and season to taste. Fry the sage leaves in hot butter and crumble ½ into the cheese and spinach mixture, saving the rest for the top. Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up. Put them in a flat oven dish, dot with the leftover cheese mixture, drizzle over ¼ of a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves. Cover with foil and bake in the preheated oven for 20 minutes.
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