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Wednesday, 5 August 2015

Spinach and ricotta cannelloni (or lasagne)


People think this one is a lot more complicated than it is. Trust me this is easy and goes great with a simple salad and garlic dough balls.

Serves four



500g spinach
500g ricotta
200g mushrooms sliced (optional) 
Olive oil
Pinch of nutmeg

Fresh pasta sheets 

White sauce for topping:
2 tablespoons flour
2 tablespoons butter
350ml milk
Pinch nutmeg
Grated mature cheddar cheese to taste

Tomato Sauce:
800g Pizza Express Passata
3 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 teaspoon sugar

Make the tomato sauce:

1. In a pan heat the olive oil, then add the garlic until softened, then add the onions until they also soften. Add the tomatoes and simmer for 20 minutes. Season to taste.

Make the filling:

2. Add some olive oil to a pan and cook the washed spinach in batches. Set aside to cool. If using mushrooms add oil to the same pan and saute. Squeeze the moisture out of the spinach and chop it up. In a bowl mix the chopped spinach and ricotta (and mushrooms if using), with nutmeg and seasoning.      

Make the white sauce:

3. Melt the butter over a medium-low heat. Add the flour and cook for about three minutes or until thick. Slowly add the milk and stir constantly until the sauce is smooth. bring to a simmer and cook for 5 minutes. It should  be smooth and thick. Season with nutmeg, salt and pepper.

Preheat the oven to 200C


4. Place the tomato sauce in either one large dish or equally among four smaller dishes.Cut the lasagne sheets in half, place some filling on the sheet and roll. Place on the tomato sauce. Cover with white sauce and sprinkle with cheese if using. Bake for 20 to 30 minutes until golden. To vary you can layer the tomato, filling and white sauce as you would for a lasagne.

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