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

More Vegetarian recipes >
0 foodies cooked this
With its gorgeous three-cheese filling, this golden, bubbling veggie cannelloni is a real treat
Serves 6
40m
Super easy
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 566
    28%
  • Carbs 18.8g
    7%
  • 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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  • 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