Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Spinach Cannelloni https://www.metro.ca/userfiles/image/recipes/cannelloni-epinards-1866.jpg PT30M PT1H30M PT2H00M
Preheat oven to 350°F/180°C. Remove stems from spinach and wash thoroughly to remove dirt and sand. Place in large skillet over medium high heat with 1/4 cup (60 mL) water and steam for 3-4 minutes or until spinach is wilted. Cool and squeeze out excess moisture with hands. Cut fine and set aside. In skillet, sauté onion in oil over medium heat for 4 minutes or until onion is soft. Add garlic, thyme, basil, salt, marjoram, pepper and sauté for 1 minute. Place sautéed seasoning mixture, along with Yves Veggie Ground Round, Yves Veggie Bacon, and egg white into food processor. Puree until mixture is mixed but not fine. Transfer to large bowl. Stir in spinach, ricotta and parmesan cheese, breadcrumbs, parsley and mix thoroughly. Lightly oil 9 x 12 in. (22 x 31 cm) baking dish. Spread 1/2 cup (125 mL) of tomato sauce on bottom. Place half of the filling mixture into piping bag with a 1-in. (2.5-cm) hole. Cut lasagna sheet in half lengthwise and lay on counter. Pipe mixture along bottom edge of sheet. Wet top edge of lasagna sheet with water. Roll sheet towards top and gently press down to seal. Repeat this procedure until mixture is used up. Cut rolls in half and place them in baking dish, seam down. Spread remaining tomato sauce on top, along with water; cover and bake for 1 hour or until noodles are cooked.
4
4 cups (1 L) large bunch spinach 0.500 medium onion, chopped 2 Tbsp. (30 mL) olive oil 2-3 cloves garlic 1/2 tsp. (3 mL) fresh thyme 1/2 tsp. (3 mL) basil 1/2 tsp. (3 mL) Salt 1/4 tsp. (1 mL) marjoram 1/4 tsp. (1 mL) pepper 1/2 pkg veggie ground round 3 chopped canadian veggie bacon 1 egg white 1/2 cup (125 mL) low-fat ricotta cheese 2 Tbsp. (30 mL) Parmesan cheese 2 Tbsp. (30 mL) breadcrumbs 2 Tbsp. (30 mL) chopped parsley 4 fresh lasagna noodles 4 cups (1 L) tomato sauce 1/2 cup (125 mL) water
Spinach Cannelloni

Spinach Cannelloni

Rate this recipe
2 Votes
4
Spinach Cannelloni
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 cups
    (1 L)
    large bunch spinach
    You might like:

    Flyer Deal  (1)
    SPINACH

    SPINACH

    $2.49 ea.

    284 g PRODUCT OF U.S.A.

  • 0.500
    medium onion, chopped
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 2-3
    cloves garlic
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $2.99 ea.

    115 g PRODUCT OF ONTARIO

  • 1/2 tsp.
    (3 mL)
    fresh thyme
  • 1/2 tsp.
    (3 mL)
    basil
  • 1/2 tsp.
    (3 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    marjoram
  • 1/4 tsp.
    (1 mL)
    pepper
  • 1/2 pkg
    veggie ground round
    You might like:

    Flyer Deal  (1)
    YVES VEGGIE CUISINE

    YVES VEGGIE CUISINE

    $3.99 ea.

    FROZEN , 280 - 435 g SELECTED VARIETIES

  • 3
    chopped canadian veggie bacon
    You might like:

    Flyer Deal  (1)
    YVES VEGGIE CUISINE

    YVES VEGGIE CUISINE

    $3.99 ea.

    FROZEN , 280 - 435 g SELECTED VARIETIES

  • 1
    egg white
  • 1/2 cup
    (125 mL)
    low-fat ricotta cheese
  • 2 Tbsp.
    (30 mL)
    Parmesan cheese
  • 2 Tbsp.
    (30 mL)
    breadcrumbs
  • 2 Tbsp.
    (30 mL)
    chopped parsley
  • 4
    fresh lasagna noodles
  • 4 cups
    (1 L)
    tomato sauce
  • 1/2 cup
    (125 mL)
    water
Imprimer ma sélection

Preparation

Preheat oven to 350°F/180°C.

Remove stems from spinach and wash thoroughly to remove dirt and sand. Place in large skillet over medium high heat with 1/4 cup (60 mL) water and steam for 3-4 minutes or until spinach is wilted.

Cool and squeeze out excess moisture with hands. Cut fine and set aside.

In skillet, sauté onion in oil over medium heat for 4 minutes or until onion is soft.

Add garlic, thyme, basil, salt, marjoram, pepper and sauté for 1 minute.

Place sautéed seasoning mixture, along with Yves Veggie Ground Round, Yves Veggie Bacon, and egg white into food processor. Puree until mixture is mixed but not fine. Transfer to large bowl.

Stir in spinach, ricotta and parmesan cheese, breadcrumbs, parsley and mix thoroughly.

Lightly oil 9 x 12 in. (22 x 31 cm) baking dish. Spread 1/2 cup (125 mL) of tomato sauce on bottom.

Place half of the filling mixture into piping bag with a 1-in. (2.5-cm) hole.

Cut lasagna sheet in half lengthwise and lay on counter.

Pipe mixture along bottom edge of sheet.

Wet top edge of lasagna sheet with water.

Roll sheet towards top and gently press down to seal.

Repeat this procedure until mixture is used up. Cut rolls in half and place them in baking dish, seam down.

Spread remaining tomato sauce on top, along with water; cover and bake for 1 hour or until noodles are cooked.

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.