Cannelloni With Pesto Cream Recipe
Ingredients
| Lasagne sheets | 16 | |
| SPINACH FILLING | ||
| Olive oil | 2 Teaspoon | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Spinach leaves | 12 , shredded | |
| Button mushrooms | 250 Gram, finely chopped | |
| Tomato puree | 250 Milliliter | |
| PESTO CREAM | ||
| 185g ready made pesto | ||
| Sour cream | 300 Gram | |
| Natural yogurt | 200 Gram | |
| black pepper | 1 | |
Directions
To make filling, heat oil in a frying pan over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft.
Add spinach and mushrooms and cook for 4 minutes longer.
Stir in tomato puree, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until liquid evaporates.
To make Pesto Cream, place pesto, sour cream, yogurt and black pepper to taste in a bowl and mix to combine.
Cook lasagne sheets in boiling water in a large saucepan following packet directions.
Drain well.
Place spoonfuls of filling along one long edge of each lasagne sheet and roll up.
Place rolls join side down in a greased ovenproof dish and spoon over Pesto Cream.
Bake tor 25-30 minutes or until hot and bubbling.
Add spinach and mushrooms and cook for 4 minutes longer.
Stir in tomato puree, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until liquid evaporates.
To make Pesto Cream, place pesto, sour cream, yogurt and black pepper to taste in a bowl and mix to combine.
Cook lasagne sheets in boiling water in a large saucepan following packet directions.
Drain well.
Place spoonfuls of filling along one long edge of each lasagne sheet and roll up.
Place rolls join side down in a greased ovenproof dish and spoon over Pesto Cream.
Bake tor 25-30 minutes or until hot and bubbling.
Chef
