Mushroom and Spinach Cannelloni
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Full of flavour...you'll never miss all the cheese (and fat) found in regular cannelloni or lasagna type dishes.

Category Entrees - Meatless Serves 4 servings
Cooking Time 01:05 Kid Friendly Yes
 
Mushroom and Spinach Cannelloni
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Full of flavour...you'll never miss all the cheese (and fat) found in regular cannelloni or lasagna type dishes.

Category Entrees - Meatless
Serves 4 servings
Cooking Time 01:05
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
Mushroom and Spinach Filling
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1/4 cup finely chopped shallots
1 (8 ounce) container sliced mushrooms
1/2 teaspoon leaf thyme
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black fine grind pepper
1/4 cup dry sherry
4 cups chopped fresh spinach
1 teaspoon Dijon mustard
Cannelloni
6 no-cook lasagna noodles
1 cup marinara sauce
1/4 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese
 
Instructions
 

Preheat oven to 375°F.

Heat 2 teaspoons oil in a large skillet over medium heat; add shallots and sauté 3 to 5 minutes. Add remaining oil and mushrooms. Sauté an additional 5 to 7 minutes. Season with thyme, garlic powder, salt and pepper.  Add sherry.  

Remove from heat.  Stir in spinach and Dijon mustard; cool.  Process mushroom/spinach mixture in food processor to a fine mince; set aside.

Heat water in a large stockpot to a rolling boil. Add lasagna sheets and boil for 3 minutes. Remove lasagna sheets carefully from stockpot and place immediately in a bowl of ice water to cool down.

Stir together marinara sauce and ricotta cheese; set aside. 

Remove lasagna sheets from ice water and pat dry with paper toweling. Cut each sheet in half creating 12 squares. 

To Assemble:
Spread 1/4 cup marinara sauce in the bottom of a greased 8 x 8-inch baking dish prepared with nonstick cooking spray. Place approximately 1 tablespoon mushroom spinach filling on one pasta square. Roll up and place seam side down in baking dish. Repeat with remaining filling and lasagna squares. 

Sprinkle any remaining mushroom/spinach mixture over top of cannelloni. Pour remaining sauce over cannelloni; bake for 20 minutes or until heated through. Sprinkle top with parmesan cheese.



 
 
 
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