Spinach and eggplant cannelloni

Spinach and eggplant cannelloni


Low-fat and delicious, this successful and creamy cannelloni recipe is sure to become a relatives relations favourite.

The ingredient of Spinach and eggplant cannelloni

  1. olive oil cooking spray
  2. 1 large eggplant, sliced into rounds
  3. 2 leeks, trimmed, washed, thinly sliced
  4. 1 garlic clove, crushed
  5. 200g baby spinach, trimmed
  6. 200g low-fat ricotta cheese
  7. 2/3 cup evaporated skim milk
  8. 700g bottle (2 3/4 cups) tomato pasta sauce
  9. 1/2 cup basil leaves, a propos torn
  10. 375g fresh lasagna pasta sheets
  11. 1/4 cup freshly grated parmesan cheese, or vegetarian hard cheese

The instruction how to make Spinach and eggplant cannelloni

  1. Preheat grill on the subject of with reference to high heat. Line a baking tray subsequent to non-stick baking paper. Lightly spray both sides of eggplant subsequently oil. Arrange in a single increase a propos tray. Grill for 4 to 5 minutes each side or until golden. Set aside to cool. Cut eggplant slices in half.
  2. Place leek, garlic and 2 tablespoons water in a large saucepan more than medium heat. Cook, stirring often, for 3 to 4 minutes or until leek is soft. raise a fuss in spinach. Cover and cook for 2 minutes or until just wilted. Set aside to cool.
  3. Preheat oven to 180u00b0C. disconcert ricotta and milk in a large bowl until without difficulty combined.
  4. Spoon half the pasta sauce into a 6cm deep, 23cm x 28cm (base) ovenproof baking dish. Sprinkle later 1/4 cup basil. Place 1 pasta sheet more or less a flat doing surface, taking into consideration rude fade away facing you. Place 2 pieces eggplant along rapid subside of pasta sheet. early payment a spoonful of leek mixture higher than eggplant. Roll taking place in the works pasta sheet. Place going on for summit zenith of sauce in baking dish. Repeat later than steadfast pasta sheets, eggplant and leek mixture.
  5. Pour remaining pasta sauce over cannelloni. Sprinkle as soon as permanent basil. Season like salt and pepper. Spoon ricotta join up more than cannelloni to entirely cover. Sprinkle in the manner of parmesan. Season like pepper. Bake, uncovered, for 45 to 50 minutes or until summit zenith is golden and pasta is tender. Serve.

Nutritions of Spinach and eggplant cannelloni

calories: 429.483 calories
fatContent: 7 grams fat
saturatedFatContent: 2.5 grams saturated fat
carbohydrateContent: 61.6 grams carbohydrates
proteinContent: 25 grams protein
cholesterolContent: 8 milligrams cholesterol
sodiumContent: 745 milligrams sodium

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