Sandra Djohan

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baked cannelloni


  • a handful of Parmesan, grated
  • 2 x 250g tubs of mascarpone
  • 100g taleggio cheese, grated
  • zest and juice of 2 lemons
  • a handful of chopped walnuts
  • 180g bag of baby spinach, chopped
  • sea salt and freshly ground black pepper
  • 20g pack of fresh sage
  • 2 knobs of butter
  • 1 packet of fresh lasagne – 12 sheets

Instructions

Try these simple cannelloni – they’re great as a vegetarian alternative.

  1. Preheat the oven to 190ºC/375ºF/gas 5. Mix half the Parmesan, the mascarpone, the taleggio, the lemon zest and juice, and the walnuts.
  2. Put ¼ of the mixture to one side, then combine the remaining cheese mixture with the spinach and season to taste.
  3. Fry the sage leaves in hot butter and crumble ½ into the cheese and spinach mixture, saving the rest for the top.
  4. Put a good spoonful of the cheese and spinach mixture along one of the longer edges of each lasagne sheet and roll up.
  5. Put them in a flat oven dish, dot with the leftover cheese mixture, drizzle over ¼ of a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves.
  6. Cover with foil and bake in the preheated oven for 20 minutes.
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