Spinach Cannelloni

Simple
0:55 m
11 ingredients

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.

Serves: 4

Ingredients

For the Cannelloni

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

For the Tomato Sauce

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

Before you start

Step 1

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

Ingredients

500g baby spinach
1 red onion
3 cloves of garlic
10g fresh basil

Step 2

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

Ingredients

100g plant-based cream cheese
50g plant-based parmesan
½ tsp chilli flakes
1 tbsp mixed Italian seasoning

Step 3

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

Ingredients

2 tbsp olive oil
700ml Passata

Step 4

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

Ingredients

12 lasagne sheets
2 tbsp olive oil

Step 5

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

Ingredients

25g plant-based cheese