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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.
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4 cups (1 L) large bunch spinach 1/2 medium onion, chopped 2 Tbsp. (30 mL) olive oil 2-3 clove 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 slices of chopped canadian veggie bacon 1 egg whites 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
4 Votes
4
servings
0:30
Preparation
1:30
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (1 L)
    large bunch spinach
  • 1/2
    medium onion, chopped
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    500 - 750 ml SELECTED VARIETIES


  • 2-3
    clove garlic
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    SPANISH GARLIC

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    3 pk PRODUCT OF SPAIN


  • 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
    slices of chopped canadian veggie bacon
  • 1
    egg whites
  • 1/2 cup
    (125 mL)
    low-fat ricotta cheese
  • 2 Tbsp.
    (30 mL)
    Parmesan cheese
  • 2 Tbsp.
    (30 mL)
    breadcrumbs
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    425 g SELECED VARIETIES


  • 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.

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