Vegetarian cannelloni recipe
- 1 large eggplant, sliced
- 2 tlbs olive oil
- 1-2 cloves garlic, finely diced
- 2 leeks, finely sliced
- 1 bunch silverbeet, stalks cut off, cut into ribbons
- 3 cups pasta sauce (homemade or store bought)
- fresh pasta sheets (lasagne)
- 2/3 cup evaporated milk
- 250g tub ricotta cheese
- 1/2 cup tasty or mozzarella cheese
Place eggplant on a baking tray sprayed with canola oil, and bake at 200C for about 10 minutes, until it softens. Take out of oven and set aside.
Place 2 tbls of olive oil in a frying pan and add garlic and leeks, fry until leeks become transparent and then add the spinach. If you have a lid for your frypan, put it on and turn the heat down until it wilts. If not, stir until wilts. Turn heat off and set aside.
Place half of the pasta sauce in a medium-sized baking tray. Set aside.
Lay out a pasta sheet, or make your pasta into 10-15cm x 10cm lengths. Cut your eggplant into long strips and lay onto the pasta sheet. Top with about 3 tbls of the spinach mixture, then top again with more eggplant.
Dip a finger into some water and wet the edge of the pasta sheet furthest away from you, roll up the pasta sheet until it's a roll - the water at the end should glue it together. Place the rolls into the baking tray withthe pasta sauce. Continue until you run out of ingredients. Pour over the rest of the pasta sauce.
Preheat oven to 200°C.
Mix the evaporated milk and ricotta cheese in a bowl, season with pepper. Then pour over the cannelloni and pasta sauce. Sprinkle with tasty cheese and place into the oven for 40-50 minutes until browned on top. Serve immediately or refrigerate/freeze for later.
- I was inspired to make this dish after trying to find ways to use tomatoes, eggplant and silverbeet (spinach), which we have growing like crazy in our vegetable garden.
- I used homemade pasta sauce using tomatoes, carrots, red wine, onion, garlic, basil and oregano and a little tomato paste.
- You can make your own fresh pasta if you've got time. I used 2 cups Tipo 00 flour, 2 eggs, 2 tbls olive oil and 2 tbls warm water.
- You can also use low-fat options in this recipe to make it easy on the waistline.
- This recipe was created by Melissa Klemke. Melissa blogs at Frills in the Hills.