Cannelloni With Pesto Cream
|Spinach lasagna sheets||16 (Fresh)|
|Olive oil||2 Teaspoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Spinach leaves||12 , shredded|
|Button mushrooms||250 Gram, finely chopped|
|Tomato puree||250 Milliliter|
|Ready made pesto||185 Gram|
|Sour cream||300 Gram|
|Natural yogurt||200 Gram|
|Freshly ground black pepper||1|
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.
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.