Spinach and Mushroom Cannelloni
in herby cream sauce0.0(0)
Calories
:Â
615 kcalProtein
:Â
26.4g proteinTotal
:Â
50 minutesDifficulty
:Â
EasyFamily Friendly
Calorie Smart
Allergens:
- Egg
- Wheat
- Cereals containing gluten
- Milk
- Sulphites
- Soya
- Mustard
- May contain traces of allergens
Today, you're going to make your own cannelloni with fresh lasagna sheets. You won't be layering, but forming rolls. A guaranteed treat!
Ingredients
Serving amount
250 grams
Mushrooms
1 unit(s)
Garlic
120 grams
Baby Spinach
2 pack(s)
Passata
100 grams
Fresh Lasagne Sheets
(Contains: Egg, Wheat, Cereals containing gluten May be present: Soya, Mustard)
125 grams
Mozzarella
(Contains: Milk)
65 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
½ sachet(s)
Italian Herbs
1 sachet(s)
Vegetable Stock
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2572 kJ
Energy (kcal)615 kcal
Fat25.5 g
of which saturates15.4 g
Carbohydrate63.2 g
of which sugars25.1 g
Dietary Fiber7.2 g
Protein26.4 g
Cholesterol7 mg
Salt4.2 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Aluminum Foil
•Colander
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Bring a large pan of salted water to a boil.
- Once boiling add the lasagna sheets for 3 mins in the pan with a lid. Drain and rinse with cold water. Immediately separate the sheets and place them on paper towels to dry.
- Roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
2
- Wipe and return the pan to high heat with a drizzle of oil.
- When hot, add the mushrooms to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally.
- Then add the garlic and two-thirds of the spinach.
- Cook for another 2-3 mins and transfer to a colander, then drain and cool until ready to use.
3
- Return the pan to a medium-high heat and add the passata, creme fraiche balsamic vinegar, stock and half a sachet of Italian herbs (per 2P).
- Stir well and cook for 4-5 mins. Season to taste with salt, pepper and sugar.
- Drain and tear the mozzarella.
- In a bowl, mix the torn mozzarella and half of the grated cheese. Mix well, then add salt and pepper to taste.
- Meanwhile, cut the lasagne sheets in half widthwise to form 4 cannelloni per person.
4
- Lay half the lasagna sheets (use all for 4P and 6P) on a cutting board.
- Spread the cheese mixture on them first.
- Arrange the remaining raw spinach and then the spinach and mushroom mixture on top of the cheese mixture.
- Roll up the lasagna sheets starting with the short end.
5
- Pour a thin layer of sauce into the oven dish and arrange the cannelloni on top.
- Then cover them completely with the remaining sauce.
- Sprinkle with the remaining cheese.
- Cover the oven dish with aluminum foil and bake the cannelloni for 18-20 mins.
- Remove the foil and continue cooking for another 10 mins.
6
- Divide the cannelloni between plates and serve hot.
