in herby cream sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Mushrooms
250 grams
Garlic
1 unit(s)
Baby Spinach
120 grams
Passata
2 pack(s)
Fresh Lasagne Sheets
100 grams
Mozzarella
125 grams
Creme Fraiche
65 grams
Grated Italian Style Hard Cheese
20 grams
Italian Herbs
0.5 sachet(s)
Vegetable Stock
1 sachet(s)
Balsamic Vinegar
1 sachet(s)
Irish Bacon Lardons
100 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Bring a large pan of salted water to a boil.
- Once boiling add the lasagne sheets for 3 mins in the pan with a lid. Drain and rinse with cold water. Immediately separate the sheets and place them on paper towels to dry.
- Roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Wipe and return the pan to high heat with a drizzle of oil.
- When hot, add the bacon and mushrooms to the pan. Season with salt and pepper and fry until browned, 5-6 mins, stirring occasionally. IMPORTANT: Cook lardons thoroughly.
- Then add the garlic and two-thirds of the spinach.
- Cook for another 2-3 mins and transfer to a colander, then drain and cool until ready to use.
- Return the pan to a medium-high heat and add the passata, creme fraiche balsamic vinegar, stock and half a sachet of Italian herbs (per 2P).
- Stir well and cook for 4-5 mins. Season to taste with salt, pepper and sugar.
- Drain and tear the mozzarella.
- In a bowl, mix the torn mozzarella and half of the grated cheese. Mix well, then add salt and pepper to taste.
- Meanwhile, cut the lasagne sheets in half widthwise to form 4 cannelloni per person.
- Lay half the lasagne sheets (use all for 4P and 6P) on a cutting board.
- Spread the cheese mixture on them first.
- Arrange the remaining raw spinach and then the spinach and mushroom mixture on top of the cheese mixture.
- Roll up the lasagne sheets starting with the short end.
- Pour a thin layer of sauce into the oven dish and arrange the cannelloni on top.
- Then cover them completely with the remaining sauce.
- Sprinkle with the remaining cheese.
- Cover the oven dish with aluminum foil and bake the cannelloni for 18-20 mins.
- Remove the foil and continue cooking for another 10 mins.
- Divide the cannelloni between plates and serve hot.
3135
kJ
Energy (kJ)
749
kcal
Energy (kcal)
38.6
g
Fat
20.1
g
of which saturates
59.9
g
Carbohydrate
23.3
g
of which sugars
7.2
g
Dietary Fiber
32.9
g
Protein
7.2
mg
Cholesterol
5.45
g
Salt
