Food recipes
Spinach, Walnut and Three-Cheese Cannelloni
Spinach, Walnut and Three-Cheese Cannelloni
Ingredients:
1 packet fresh lasagne (12 sheets)
2 x 250g tubs mascarpone
1 handful chopped walnuts
2 lemons, zested and juiced
1 handful Parmesan, grated
100g Taleggio
180g bag baby spinach, chopped
20g sage
2 knobs butter
Salt and pepper
Directions:
Preheat the oven to 200°C, 400°F, gas mark 6.
Mix half the Parmesan with the mascarpone, Taleggio, lemon zest and juice and the walnuts. Keep 1/4 to one side, then mix the rest of the cheese mixture with the spinach.
Fry the sage leaves in hot butter. Crumble half of the sage into the cheese mixture and save the rest for the top.
Put a good spoonful of the filling onto the edge of each lasagne sheet and roll up, filling all 12 sheets.
Put them in a flat oven dish, dot with the reserved cheese mixture, drizzle over 1/2 a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves.
Cover and bake for 20 minutes.
Ingredients:
1 packet fresh lasagne (12 sheets)
2 x 250g tubs mascarpone
1 handful chopped walnuts
2 lemons, zested and juiced
1 handful Parmesan, grated
100g Taleggio
180g bag baby spinach, chopped
20g sage
2 knobs butter
Salt and pepper
Directions:
Preheat the oven to 200°C, 400°F, gas mark 6.
Mix half the Parmesan with the mascarpone, Taleggio, lemon zest and juice and the walnuts. Keep 1/4 to one side, then mix the rest of the cheese mixture with the spinach.
Fry the sage leaves in hot butter. Crumble half of the sage into the cheese mixture and save the rest for the top.
Put a good spoonful of the filling onto the edge of each lasagne sheet and roll up, filling all 12 sheets.
Put them in a flat oven dish, dot with the reserved cheese mixture, drizzle over 1/2 a glass of water and sprinkle with the remaining Parmesan and crispy sage leaves.
Cover and bake for 20 minutes.
Printed from https://recipe.bluelayer.org/recipe/73779/spinach-walnut-and-three-cheese-cannelloni