Spinach cannelloni

By admin
18 July 2012

Try this delicious recipe from a reader in Johannesburg.

Miss J Hoff of Malvern, Johannesburg, sent us a recipe for cannelloni made with mince. We adapted it by using a more affordable and delicious spinach filling that’s great for vegetarians. If you prefer to  use meat make a tomato and mince mixture and wrap it in the lasagne sheets.

Serves 3-4

Preparation time: 25 min

Cooking time: 35 min 

half a 690 g jar of tomato purée

30 ml (2 T) sugar

30 ml (2 T) chopped basil

30 ml (2 T) olive oil

1 onion, chopped

2 cloves of garlic, crushed

500 g spinach, stems removed

4 wheels of feta cheese

14 lasagne sheets

125 ml (½ c) milk

2 eggs

salt and freshly ground black pepper

125 ml (½ c) grated Mozzarella cheese (optional)

Preheat the oven to 180 °C.

Grease an ovenproof dish.

Season the tomato purée with a little sugar and basil.

Pour half the mixture into the prepared dish.

Heat the oil in a large saucepan and stir-fry the onion and garlic until soft.

Add the spinach and heat until wilted.

Remove from the heat and add the feta cheese.

Cover the lasagne sheets with boiling water until they become pliable.

Spoon 2-3 dollops of the spinach mixture on each sheet, roll up and arrange in the prepared dish either upright (see picture) or flat.

Spoon over the remaining tomato sauce.

Whisk together the milk and eggs, season and pour over the cannelloni.

Sprinkle the grated cheese on top and bake for about 30 minutes or until the egg mixture has set.

Serve with a salad.

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