with Marinara
Ingredients: Lasagna sheets (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Ricotta cheese (milk) (pasteurized whey, pasteurized milk, citric acid, salt) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • Grade A egg • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Allergens
Tags
Ricotta Cheese
100 g
Lasagna Sheets
360 g
Baby Spinach
56 g
Garlic, cloves
4 unit(s)
Egg
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Marinara Sauce
1 cup
Italian Seasoning
4.3 g
Mozzarella Cheese, shredded
0.75 cup
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
2 tbsp
- Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- In a small bowl, lightly whisk egg.
- Heat a large non-stick pan over medium. When hot add 2 tbsp (4 tbsp) butter, spinach, Italian Seasoning and garlic. Cook for 2-3 min, stirring often, until spinach wilts. Season with salt and pepper.
- Transfer cooked spinach to a plate and spread out evenly. Allow to cool for 2-3 min.
- Once spinach has cooled, to a medium bowl, add spinach, ricotta, egg and Parmesan. Season with salt and pepper, then stir to combine.
- Meanwhile, to the large pot with boiling water, add 4 (8) lasagna sheets. Cook for 2-3 min, stirring occasionally, until soft and flexible. (TIP: Save remaining lasagna sheets for another meal!)
- Strain lasagna sheets and transfer them to large bowl of cold water. (NOTE: This stops them from further cooking).
- Transfer lasagna sheets to a clean cutting board. Pat dry with paper towels.
- Divide filling along the long edge of each lasagna sheet, then roll lengthwise.
- Gently press your finger in the middle of each tube, pushing filling to either side. Cut each tube in half crosswise. (NOTE: You will have 8 (16) tubes).
- Arrange tubes in an 8x8-inch baking dish, seam-side down. (NOTE: For 4 servings, use a 9x13 baking dish).
- Pour marinara over cannelloni. Top with mozzarella.
- Bake in the middle of the oven for 8-10 min, until cheese is melted and golden.
- Divide cannelloni between plates.
1030
kcal
Calories
37
g
Fat
22
g
Saturated Fat
128
g
Carbohydrate
9
g
Sugar
9
g
Dietary Fiber
46
g
Protein
250
mg
Cholesterol
1420
mg
Sodium
2
g
Trans Fat
1250
mg
Potassium
800
mg
Calcium
6
mg
Iron
with Creamy Sun-Dried Tomato Sauce, Mushrooms and Spinach