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🍽️ Cannelloni with Spinach and Ricotta

642 kcal · 30 min · 4 servings

Ingredients

• 4 Lasagna sheets
• 100 g Spinach
• 1 Bell pepper
• 1 bunch Spring onions
• 1 Garlic clove
• 150 g Ricotta
• 1 Egg yolk
• 50 g Parmesan
• 1 Tomato
• 2 tbsp Olive oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the lasagna sheets in this water for 5 minutes.
3. 3. Remove the sheets from the water and place them on a kitchen towel to drain.
4. 4. Wash the spinach thoroughly under running water.
5. 5. Put the spinach in a large pot and place it over medium heat.
6. 6. Cover the pot and let the spinach wilt for 2 minutes.
7. 7. Drain the spinach to remove excess liquid.
8. 8. Halve the bell pepper and remove the inside with the seeds.
9. 9. Wash the pepper halves and cut them into fine cubes.
10. 10. Clean the spring onions and wash them.
11. 11. Chop the spring onions finely.
12. 12. Peel the garlic and dice it finely.
13. 13. Put the drained spinach, pepper cubes, spring onions, garlic, ricotta, egg yolk, and Parmesan into a bowl.
14. 14. Mix all the filling ingredients well together.
15. 15. Season the filling with salt and pepper to taste.
16. 16. Spread the filling evenly over the drained lasagna sheets.
17. 17. Roll up the sheets with the filling.
18. 18. Place the cannelloni side by side in a baking dish.
19. 19. Wash the tomato and dice it finely.
20. 20. Puree the tomato cubes with olive oil to make a sauce.
21. 21. Season the tomato sauce with salt.
22. 22. Pour the tomato sauce generously over the cannelloni in the dish.
23. 23. Preheat the oven to 160 degrees.
24. 24. Sprinkle pepper over the cannelloni.
25. 25. Bake the cannelloni in the preheated oven for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 642
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 59 g