Spinach-And-Blue-Cheese Cannelloni |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The combination of spinach, blue cheese, and mint works out well. Serve with a tomato salad. Instead of the fresh lasagne leaves, dried ones can be used as well; in that case, pre-cook them as long as is necessary to be able to roll them, but as short as possible. 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 |
Directions:
1. Sauté 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).
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