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Cannelloni With Pesto Cream

Italian.Chef's picture
  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.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Cannelloni With Pesto Cream Recipe