Tested till perfect Roasted Squash, Spinach and Three-Cheese Cannelloni

Roasted Squash, Spinach and Three-Cheese Cannelloni

Hazelnuts add crunch to the soft, rich filling in this vegetarian entree – guaranteed to please cheese lovers, too.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 10 sheets 10sheets(8x6inch/20x15 cm) fresh lasagna noodles

Squash filling:

  • 1 1butternut squashbutternut squashes, (about 1-1/4 lb/625 g)
  • 4 4garlic clovegarlic cloves
  • 1/2 1/2oniononions, cut into chunks
  • 2 tbsp 2tbspextra virgin olive oil
  • 1 tsp 1tsplemon juice
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/2 cup 1/2cupricotta cheese
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 1 tbsp 1tbspchopped fresh sage
  • 3/4 cup 3/4cupcoarsely chopped toasted hazelnuthazelnuts

Spinach filling:

  • 1 bag 1bag(1 lb/500 g) spinach, trimmed
  • 4 4green oniongreen onions, finely chopped
  • 1 tbsp 1tbspextra virgin olive oil
  • 1/2 tsp 1/2tspeach salt and pepper

Bechamel Sauce:

  • 2 tbsp 2tbspbutter
  • 3 tbsp 3tbspall purpose flour
  • 2-1/4 cups 2-1/4cupsmilk, (approx)
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/4 tsp 1/4tspground nutmeg
  • 2-1/2 cups 2-1/2cupsshredded Gruyère cheese
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Squash Filling: Peel and cube squash to make about 4 cups (1 L); place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool.

In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage; scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside.

Spinach Filling: Rinse spinach; shake off excess water. In large saucepan, cook spinach, with just the water clinging to leaves, over medium-high heat until wilted, about 5 minutes; drain in colander. Let cool; squeeze out liquid and chop spinach. In bowl, mix together spinach, green onions, oil, salt and pepper; set aside.

B?amel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 2 cups (500 mL) of the Gruy? cheese until smooth. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread, if desired.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside.

Soak lasagna noodles in cold water until pliable, about 2 minutes. Blot dry on tea towel. Cut each sheet into two 6-1/2- x 4-inch (16 x 10 cm) rectangles, reserving trimmings for another use, such as in soup.

Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Gruy?. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Bake on rimmed baking sheet in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

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

Nutritional Information Per serving: about

cal 503 pro 22g total fat 25g sat. fat 10g
carb 49g fibre 4g chol 94mg sodium 446mg

% RDI:

calcium 43 iron 26 vit A 96 vit C 18
folate 74
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