© David Loftus
baked cannelloni
method
Try these simple cannelloni theyre great as a vegetarian alternative.
Preheat the oven to 190ΊC/375ΊF/gas 5. Mix half the Parmesan, the mascarpone, the taleggio, the lemon zest and juice, and the walnuts. Put Ό 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 Ό 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.
serves: 6
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