Roasted Squash, Spinach and Three-Cheese Cannelloni
79 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 503 |
| pro | 22 g |
| total fat | 25 g |
| sat. fat | 10 g |
| carb | 49 g |
| fibre | 4 g |
| chol | 94 mg |
| sodium | 446 mg |
| % RDI: | - |
| calcium | 43 |
| iron | 26 |
| vit A | 96 |
| vit C | 18 |
| folate | 74 |
Hazelnuts add crunch to the soft, rich filling in this vegetarian entree – guaranteed to please cheese lovers, too.
Ingredients
- 10 sheets (8x6inch/20x15 cm) fresh lasagna noodles
- Squash filling:
- 1 butternut squash, (about 1-1/4 lb/625 g)
- 4 garlic cloves
- 1/2 onion, cut into chunks
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1/4 tsp each salt and pepper
- 1/2 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1 tbsp chopped fresh sage
- 3/4 cup coarsely chopped toasted hazelnuts
- Spinach filling:
- 1 bag (1 lb/500 g) spinach, trimmed
- 4 green onions, finely chopped
- 1 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
- Bechamel Sauce:
- 2 tbsp butter
- 3 tbsp all purpose flour
- 2-1/4 cups milk, (approx)
- 1/4 tsp each salt and pepper
- 1/4 tsp ground nutmeg
- 2-1/2 cups shredded Gruyère cheese
Preparation
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.
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.
Source : Canadian Living Magazine: December 2006
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