Cannelloni with cheese and spinach
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bags (225g) of microwave-in-the-bag fresh young leaf spinach | |
| 18 | Sheets fresh lasagne | |
| 250 | grams | Ricotta cheese |
| 300 | grams | Mascarpone cheese or cream cheese |
| 1 | large | Free-range egg yolk |
| 40 | grams | Freshly grated Parmesan cheese |
| Freshly grated nutmeg | ||
| 450 | millilitres | Cheese sauce |
| 125 | grams | Grated mozzarella cheese |
Directions
1. Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes.
2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg.
3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.
NOTES : Author: "I serve this on a bed of sautéed spinach with garlic. When I’m in a hurry, I use a ready-made cheese sauce, such as Sainsbury’s Fresh Four-Cheese Sauce"
Recipe by: ? Magazine, 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@...> on Jul 20, 1997