directions
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1
To make filling, heat oil in a frying pan over a medium heat, add onion and garlic and cook, stir- ring, for 3 minutes or until onion is soft
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2
Add spinach and mushrooms and cook for 4 minutes longer
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3
Stir in tomato puree, bring to simmering and cook, stirring occasionally, for 10-15 minutes or until liquid evaporates. To make Pesto Cream, place pesto, sour cream, yogurt and black pepper to taste in a bowl and mix thoroughly to combine. Cook lasagna sheets in until al dente
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4
Drain well. Place spoonfuls of filling along one long edge of each lasagna sheet and roll up
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5
Place rolls joint side down in a greased, ovenproof ceramic baking dish, spoon Pesto Cream over the top
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6
Bake for 25-30 minutes or until hot and bubbling
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7
Serves 4 to 6.
Cannelloni with Pesto Cream
ingredients
- 16 sheets dry or fresh spinach lasagna
- SPINACH FILLING
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 12 fresh spinach leaves, shredded
- 1/2 pound button mushrooms, finely chopped
- 1 cup tomato puree
- PESTO CREAM
- 3/4 cup Oregano Pesto (page 32)
- 1 tablespoon sour cream
- 1 cup yogurt
- freshly ground black pepper to taste