- Prep time 25 minutes
- Total time 1 hour
- Portion size 6 servings
Ingredients
Method
In saucepan, heat oil over medium heat; cook onion until tender, about 3 minutes. Add garlic and sage; cook for 2 minutes. Let cool. Transfer to bowl; mix in turkey, ricotta, 1⁄4 cup Parmesan, and bacon. On work surface, divide turkey mixture among lasagna sheets; roll up to make cannelloni. Set aside.
Place butter in microwave-safe bowl; microwave until melted, 20 to 30 seconds. Whisk in flour and nutmeg; slowly pour in milk, whisking constantly. Microwave for 3 minutes, whisking every minute. Mix in 1⁄4 cup Parmesan and half of the mozzarella.
Preheat oven to 375°F. Spread 1⁄4 cup of the béchamel sauce over bottom of 11 x 7inch baking dish. Arrange cannelloni over top; spoon remaining sauce over top. Sprinkle remaining Parmesan and mozzarella over top. Bake until filling is hot and cheese is browned, about 25 minutes.
Test Kitchen Tip: For a good-looking dish, place the cannelloni under the broiler for a few seconds to brown the cheese.
Nutritional facts PER SERVING: about
- Calories 425
- Total fat 25 g
- Saturated fat 13 g
- Cholesterol 95 mg
- Sodium 495 mg
- Total carbohydrate 27 g
- Fibre 1 g
- Sugars 5 g
- Protein 23 g
