SPINACH &
CHEESE CANNELLONI
NO COUNT
300 g
spinach, frozen, thawed or 1 large bag fresh spinach, washed and cooked
150 g garlic and herb extra light philly type cheese
salt & pepper, season to taste
1 spray low-fat cooking spray
8 cannelloni tubes or
8 sheet lasagne sheet, soaked in boiling water for 10 mins until soft
1 medium onion(s), finely chopped
2 clove garlic, crushed
1 carrot, grated
½ green pepper, chopped
3 large mushrooms, chopped
400 g canned chopped tomatoes
1 tablespoon tomato puree
20 g basil roughly torn
1 teaspoon dried mixed herbs
1 vegetable stock cube
100 mls passatta
150 g garlic and herb extra light philly type cheese
salt & pepper, season to taste
1 spray low-fat cooking spray
8 cannelloni tubes or
8 sheet lasagne sheet, soaked in boiling water for 10 mins until soft
1 medium onion(s), finely chopped
2 clove garlic, crushed
1 carrot, grated
½ green pepper, chopped
3 large mushrooms, chopped
400 g canned chopped tomatoes
1 tablespoon tomato puree
20 g basil roughly torn
1 teaspoon dried mixed herbs
1 vegetable stock cube
100 mls passatta
Preheat oven
to Gas Mark 4/350ºF/180ºC.
In a medium bowl, combine spinach, cheese and seasoning.
Spray a 23cm ( 9 inch ) square baking dish with non-stick cooking spray. Stuff the cannelloni with the spinach and cheese mixture or lay the lasagne sheets one by one on a board and place the spinach mixture on one end ; roll up, then place, seam-side down, in the baking dish.
In a medium non-stick saucepan. Sauté onion and garlic until softened, about 3 minutes, add other vegs and cook for further 5 minutes. Stir in tomatoes, pureed tomato, herbs, stock cube, passata and seasoning. Cook, uncovered, stirring as needed, until thickened, about 15 minutes, then add the basil; Pour over cannelloni.
Bake until bubbling, about 20 minutes.
In a medium bowl, combine spinach, cheese and seasoning.
Spray a 23cm ( 9 inch ) square baking dish with non-stick cooking spray. Stuff the cannelloni with the spinach and cheese mixture or lay the lasagne sheets one by one on a board and place the spinach mixture on one end ; roll up, then place, seam-side down, in the baking dish.
In a medium non-stick saucepan. Sauté onion and garlic until softened, about 3 minutes, add other vegs and cook for further 5 minutes. Stir in tomatoes, pureed tomato, herbs, stock cube, passata and seasoning. Cook, uncovered, stirring as needed, until thickened, about 15 minutes, then add the basil; Pour over cannelloni.
Bake until bubbling, about 20 minutes.
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