Squash, Spinach and Italian Cheese Cannelloni

Squash, Spinach and Italian Cheese Cannelloni 150 Image by: Squash, Spinach and Italian Cheese Cannelloni 150 Author: Canadian Living

Fresh oven-ready lasagna sheets vary in size and number in the package, so you may need two packages. Leftover sheets can be frozen.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 8 sheets (8- x 6-inch/20 x 15 cm) fresh lasagna noodles
  • 1/3 cup toasted pine nut
Béchamel Sauce:
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/4 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded fontina cheese
  • 1/4 cup grated romano cheese
  • 1/4 cup grated Parmesan cheese
Spinach Filling:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 leek (white and light green parts only), chopped
  • 1 bag (1 lb/500 g) spinach trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Squash Filling:
  • 1 butternut squash (about 1-1/4 lb/625 g)
  • 1 onion quartered
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cups ricotta cheese
  • 1/3 cup grated romano cheese
  • 1/3 cup grated Parmesan cheese

Method

Squash Filling: Peel and cube squash to make 4 cups (1 L); place in roasting pan. Toss with onion, oil, salt and pepper; roast in 425°F (220°C) oven until tender, about
40 minutes. Let cool.

In food processor, purée together squash mixture, and ricotta and Romano cheeses; set aside.

Spinach Filling: Meanwhile, in large saucepan, melt butter over medium-high heat; cook leek until softened, about 5 minutes.

Add spinach, salt and pepper; cover and cook until spinach is wilted, about 2 minutes. Drain in colander. Let cool; squeeze out liquid and chop.

Béchamel Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk and bring to boil. Reduce heat and simmer, whisking, until bubbly and slightly thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 1-1/2 cups (375 mL) of the Fontina cheese and the Romano cheese until smooth. Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish.

In heatproof bowl, cover lasagna noodles with boiling water; let stand until pliable, about 2 minutes. Drain and blot dry on tea towel. Cut each sheet into two 6- x 4-inch (15 x 10 cm) rectangles.

Spoon scant 3 tbsp (45 mL) of the squash filling along 1 short side of each rectangle. Top with scant 2 tbsp (30 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Fontina cheese. Cover with foil.

Bake in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 30 minutes. Sprinkle with pine nuts; let stand for 5 minutes before serving.

Nutritional facts Per serving: about

  • Sodium 732 mg
  • Protein 20 g
  • Calories 456.0
  • Total fat 29 g
  • Potassium 691 mg
  • Cholesterol 88 mg
  • Saturated fat 14 g
  • Total carbohydrate 32 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 62.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 43.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 160.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Squash, Spinach and Italian Cheese Cannelloni

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