Cannelloni stuffed with spinach and mushrooms in cream sauce
with fresh lasagna sheets and Italian spices
The quantities provided above are averages only.
Ingredients
250 grams
Mushrooms
1 unit(s)
Garlic
120 grams
Baby Spinach
2 pack(s)
Passata
200 grams
Fresh Lasagne Sheets
125 grams
Mozzarella
(Contains Milk)
65 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
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
Utensils
Cooking Steps
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).
Wipe and return the pan over 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-third of the spinach. Cook for another 2-3 mins and transfer to a colander, then drain and cool until ready to use.
Return the pan to a medium-high heat and add the passata, balsamic vinegar, stock and half the Italian herbs (per 2P).
Stir well and cook for 4 to 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.
Lay the lasagna sheets on a cutting board and 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.
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 the cannelloni 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.
Divide and serve the canneloni between plates.
