Mushroom & Ricotta Cannelloni
This is a very simple yet delicious meal and is perfect for lunch or dinner. The video recipe uses spinach and ricotta, one of the most popular cannelloni recipes, the second uses mushrooms and ricotta, either way they are quick to make and you can also freeze them to use at a later date.
Mushroom & Ricotta Cannelloni
Ingredients
- 15 grams (1/2oz) dried mushrooms
- 15 grams (1/2oz) butter, plus a little extra for greasing
- 225 grams mushrooms, finely chopped
- 250 grams ricotta cheese
- 5 ml (1tsp) anchovy essence
- Salt and ground black pepper
- 4 sheets fresh lasagne
- 2 x 300ml tubs fresh tomato sauce
- 50 grams Parmesan cheese shavings
- Black pepper and basil sprigs to garnish
Method
- Wash the dried mushrooms, then pour 150 ml (1/4 pint) boiling
water over and leave to stand for 15 min. - Drain and finely chop.
- Lightly grease a large, shallow, ovenproof dish with butter.
- Heat the butter in large frying pan, add the fresh and soaked dried mushrooms and cook for 10 – 15min or until they are beginning to brown and any liquid has evaporated. Leave to cool.
- Place the ricotta cheese in a bowl, add the mushrooms, anchovy essence and the seasoning, then mix until thoroughly combined.
- Cook the lasagne according to the packet instructions, then halve widthways.
- Place about 45 ml (3 level tbsp) mushroom mixture along one edge of the lasagne, then roll up to enclose the filling.
- Repeat this process with the remaining lasagne.
- Arrange the filled pasta seam-side down in the prepared dish.
- Pour the tomato sauce over and sprinkle with the Parmesan cheese shavings.
- Cook at 200°C (180°C fan) mark 6 for 35 – 40 min.
- Garnish with black pepper and fresh basil sprigs to serve.
Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 370, Fat: 22g, Carbohydrate: 27g
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