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Spinach and eggplant cannelloni
Spinach and eggplant cannelloni
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Creamy low-fat cannelloni, a guaranteed family favorite.
Ingredients:
  • olive oil cooking spray
  • 1 large eggplant, sliced into rounds
  • 2 leeks, trimmed, washed, thinly sliced
  • 200g baby spinach, trimmed
  • 200g low-fat ricotta cheese
  • 169.95 gm evaporated skim milk
  • 700g bottle (2 3/4 cups) tomato pasta sauce
  • 125.00 ml basil leaves, roughly torn
  • 375g fresh lasagna pasta sheets
  • 62.50 ml freshly grated parmesan cheese, or vegetarian hard cheese
Instructions:
  • Preheat the grill to high heat and line a baking tray with non-stick baking paper. Lightly spray both sides of the eggplant with oil and arrange in a single layer on the tray. Grill for 4 to 5 minutes on each side until golden. Let the eggplant cool, then cut the slices in half.
  • In a large saucepan over medium heat, combine leek, garlic, and 2 tablespoons of water. Cook while stirring frequently for 3 to 4 minutes until the leek is soft. Add spinach, cover, and cook for an additional 2 minutes until wilted. Allow to cool before using.
  • Preheat your oven to 180°C. Combine ricotta and milk in a large bowl, whisking until fully incorporated.
  • Pour half of the pasta sauce into a 6cm deep, 23cm x 28cm ovenproof baking dish. Scatter 1/4 cup of basil on top. Lay a pasta sheet on a work surface with the short end towards you. Add 2 pieces of eggplant on the pasta sheet. Spread some leek mixture over the eggplant. Roll up the pasta sheet and place it in the dish. Repeat with the remaining pasta sheets, eggplant, and leek mixture.
  • Cover the cannelloni with the remaining pasta sauce and sprinkle with the rest of the basil. Season with salt and pepper. Spread the ricotta mixture over the cannelloni to fully cover them. Sprinkle with parmesan and a bit more pepper. Bake uncovered for 45 to 50 minutes, until the top is golden and the pasta is tender. Serve.

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