John Myers
Spinach Canneloni
The perfect spinach canneloni recipe with a picture and simple step-by-step instructions.
- 4 Lasagne sheets
- 75 g Baby spinach
- 70 g Vegan grated cheese
- 1 Lemon
- 1 Can Chopped tomatoes
- 1 El Margarine
- 10 Sage leaves
- Briefly boil the lasagne leaves individually in water until they can be rolled up. Set aside individually and let cool down a bit.
- Finely grate the peel from half of the lemon. Mix with the grated cheese and mix with the spinach. Add a squeeze of lemon juice.
- Heat the margarine in a pan and fry the sage until crispy. Add liquid margarine and half of the sage to the spinach filling.
- Place the filling on one end of a lasagne plate and roll up. Place the resulting canneloni in a baking dish and pour the chopped tomatoes over them. Spread the rest of the sage on top.
- Bake in the oven at 180ºC for about 30 minutes.
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