Dee Posted March 20, 2003 Share Posted March 20, 2003 Cannelloni Filling 1 lg onion finely chopped 1 garlic clove, minced 2 tablespoons olive oil 1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry 1 pound ground beef 1/4 cup grated Parmesan cheese 2 tablespoons, heavy cream( I used fat free Half and Half) 2 eggs, lightly beaten 1/2 tsp dried oregano 1 tsp salt 1/4 tsp pepper 10 lasagna noodles 1 can (24 oz) tomato sauce, divided ---I used Ragu spaghetti sauce Cream sauce 6 Tbl spoons butter 6 tbls flour 1 cup milk 1 cup heavy cream ( I used fat free half and half) salt and pepper to taste 1/2 cup grated parmesan cheese( I used mozzarella) Saute onion and garlic in olive oil until soft. Stir in spinach. Cook, stirring constantly, about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan. Turn into a large mixing bowl. Brown meat; drain and add to spinach mixture. Add parmesan cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside. Cook lasagna noodles according to package directions; drain. Cut each noodle in half crosswise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling. To assemble, pour about 1 cup of tomato sauce into the bottom of a 13 x 9 pan. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside, For cream sauce, melt butter in a heavy saucepan over medium heat. Remove from heat;stir in flour. Return to heat; add milk and cream all at once. Stirring constantly, cook over medium heat until well blended. Bring to a boil, reduce heat and simmer, stirring constantly, about 1 minute longer or until the sauce is thick enough to coat the spoon. Remove from heat; season with salt and pepper. (I added a little parmesan cheese to this) Spread cream sauce over lasagne rolls. Cover with remaining tomato sauce. sprinkle with Parmesan cheese. Bake at 375*, uncovered, for 20-30 minutes or until hot and bubbly. Quote Link to comment
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