Baked cannelloni

Baked cannelloni

Serves 6

  • 1 handful Parmesan, grated

  • 2x250 g tubs mascarpone

  • 100 g Taleggio cheese, grated

  • zest and juice of 2 lemons

  • 1 handful chopped walnuts

  • 180 g baby spinach, chopped

  • sea salt

  • freshly ground black pepper

  • 20 g fresh sage

  • 2 knobs butter

  • 12 fresh lasagne sheets

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.

Nutritional Information

Baked cannelloni

With spinach, walnuts and crispy sage

0 foodies cooked this
With its gorgeous three-cheese filling, this golden, bubbling veggie cannelloni is a real treat
Serves 6
40m
Super easy
Method

Try these simple cannelloni – they're great as a vegetarian alternative.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 566 28%
  • Carbs 18.8g 8%
  • Sugar 5.0g 6%
  • Fat 48.7g 70%
  • Saturates 31.7g 158%
  • Protein 11.8g 26%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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