Spinach Cannelloni

0:55 m

This dish ticks so many boxes, it's comforting, super easy to make and looks impressive if you're throwing together a last minute dinner party. An Italian classic, this spinach cannelloni combines creamy, flavourful spinach inside fresh plant-based lasagne sheets topped with a rich tomato and basil sauce. Rolled up into parcels, finished with parmesan and baked until the top is nice and crunchy it's perfect any night of the week.

Start cooking ➞




For the Cannelloni

<item-todo-done>12 lasagne sheets<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>500g baby spinach<item-todo-done><item-todo-done>100g plant-based cream cheese<item-todo-done><item-todo-done>50g plant-based parmesan<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 tbsp mixed Italian seasoning<item-todo-done>

For the Tomato Sauce

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>700ml Passata<item-todo-done><item-todo-done>10g fresh basil<item-todo-done><item-todo-done>25g plant-based cheese<item-todo-done>

Before you start

Oven 180C fan | Frying pan | Saucepan | Colander | Baking tray lined with baking paper | Baking dish

Prep the veg

  • Roughly chop the spinach
  • Peel and dice the onion
  • Mince the garlic
  • Pick the basil leaves
  • In a large frying pan, heat 1 tbsp of the olive oil over a medium heat and add the spinach, stirring until wilted
  • Transfer to a colander to drain off the water

Make the cannelloni filling

  • Once you’ve squeezed as much water as you can from the spinach, transfer to a bowl and stir through the cream cheese, parmesan, chilli flakes, Italian seasoning and a pinch of salt and pepper

Cook the tomato sauce

  • Make the sauce in the same pan, heat the olive oil over a medium heat and add the onion with a pinch of salt
  • Cook until softened then add the garlic frying for 1 minute
  • Pour in the passata and half the basil leaves and bring to a simmer for 5 minutes
  • Taste to season with salt and pepper

Cook the lasagne sheets

  • If using fresh lasagne sheets, skip this step
  • Lightly grease the lined baking tray with the olive oil
  • Bring a pan of salted water to the boil and partly cook the lasagne sheets for 2 minutes or until pliable enough to roll
  • Use tongs to lift out the sheets and transfer to the greased baking tray

Roll up the cannelloni

  • Spread 2 tbsp of cannelloni filling on the lasagne sheets and roll up into a cylinder
  • Repeat with the remaining filling and lasagne sheets
  • Spoon a little tomato sauce to coat the base of the baking dish
  • Arrange the cannelloni rolls in the dish then pour over the rest of the sauce
  • Scatter over the cheese and bake for 25 minutes until the cheese is golden. You can place it under the grill for 5 minutes to crisp up the top
  • Top with the remaining basil leaves and serve
//Sources //