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🍝 Fish and Ricotta Cannelloni on Spinach

915 kcal · 30 min · 4 servings

Ingredients

• 500 g spinach leaves
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• olive oil (for the dish)
• 250 g ricotta
• 1 tsp lemon zest (organic)
• 100 g grated parmesan
• 400 g salmon fillet
• 12 lasagna sheets
• 1 ball mozzarella (125 g)

Instructions

1. 1. Wash the spinach thoroughly and spin it dry.
2. 2. Chop the spinach coarsely.
3. 3. Peel the onion and the garlic.
4. 4. Dice the onion and garlic finely.
5. 5. Heat the oil in a large pot.
6. 6. Sauté the onions and garlic in the hot oil until translucent.
7. 7. Add the chopped spinach to the pot.
8. 8. Let the spinach wilt.
9. 9. Season the mixture with salt, pepper, and nutmeg.
10. 10. Brush a baking dish with oil.
11. 11. Transfer the spinach into the prepared dish.
12. 12. Preheat the oven to 180 degrees Celsius with top and bottom heat.
13. 13. Take the ricotta out of the package and let it drain.
14. 14. Grate the lemon zest.
15. 15. Mix the ricotta with the lemon zest and about 50 grams of Parmesan.
16. 16. Season the ricotta mixture with salt and pepper.
17. 17. Rinse the salmon under cold water.
18. 18. Pat the salmon dry with a kitchen towel.
19. 19. Cut the salmon into twelve strips about 1.5 centimeters thick.
20. 20. Bring salted water to a boil in a pot.
21. 21. Cook the lasagna sheets in the salted water until al dente (firm to the bite).
22. 22. Remove the pasta sheets from the water.
23. 23. Rinse the pasta sheets under cold water to stop the cooking process.
24. 24. Lay the pasta sheets flat on your work surface.
25. 25. Place a piece of salmon on each pasta sheet.
26. 26. Spread some ricotta mixture on top of the salmon.
27. 27. Roll the pasta sheets with the filling into cannelloni tubes.
28. 28. Place the cannelloni on the spinach in the dish with the seam side down.
29. 29. Drain the mozzarella.
30. 30. Dice the mozzarella into small cubes.
31. 31. Mix the diced mozzarella with the remaining Parmesan.
32. 32. Sprinkle the cheese mixture over the cannelloni.
33. 33. Bake the cannelloni in the oven for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 915
• Protein: 53 g · Fett/Fat: 47 g · Carbs: 68 g