Name: Spinach-And-Blue-Cheese Cannelloni
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 chopped onion; 600 g spinach, cleaned and washed; 1 bunch mint, sliced (NOT chopped!); 50 g blue cheese; fresh ground black pepper; 250 g fresh lasagna sheets; 150 g low-fat cream cheese; 50 g sharp gouda cheese, grated; 50 g pine nuts

Servings: 4 persons

2 tablespoons olive oil
1 chopped onion
600 g spinach, cleaned and washed
1 bunch mint, sliced (NOT chopped!)
50 g blue cheese
fresh ground black pepper
250 g fresh lasagna sheets
150 g low-fat cream cheese
50 g sharp gouda cheese, grated
50 g pine nuts

1
Saute the onion in the olive oil until golden brown. Add the spinach and cook 4-5 mins, stirring continuously. Drain and press as much fluid from the spinach as possible. Cut finely. Mix with the mint and the blue cheese and add pepper to taste.
2
Pre-heat the oven to 200 degrees Celsius Spread cream cheese over the lasagne leaves. Spread the spinach mixture over the cream cheese and roll them to cannelloni.
3
Put the cannelloni in an oven tray, spread the cheese and pine nuts on top, and cook them in the oven until golden brown (circa 20 mins).

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spinach-And-Blue-Cheese Cannelloni

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