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Spinach and sweet potato cannelloni
Spinach and sweet potato cannelloni
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Protein-packed cannelloni with beans, spinach, and sweet potato for a deliciously sweet and savory twist.
Ingredients:
  • 350g orange sweet potato, peeled, chopped
  • 400g can butter beans, drained, rinsed
  • 100g baby spinach, chopped
  • 40.00 ml finely chopped fresh basil leaves
  • 1 egg yolk
  • 4 fresh lasagne pasta sheets
  • 500g jar tomato pasta sauce (with garlic and onion)
  • 125.00 ml grated reduced-fat tasty cheese
Instructions:
  • - Preheat oven to 180°C/160°C fan-forced. - Boil potatoes in salted water until tender, about 10-12 minutes. - Drain and mash potatoes until smooth in the same saucepan.
  • In a large bowl, gently mash the beans using a fork. Mix in the spinach, basil, egg yolk, and potato until well combined. Cut the lasagne sheets in half widthwise. Spoon 1/4 cup of the potato mixture along one long edge of each piece and roll up to seal the filling inside. Repeat with the rest of the potato mixture and lasagne sheets.
  • Start by spreading half of the pasta sauce on the bottom of a 6cm-deep, 25cm x 35cm ovenproof dish. Next, lay the filled lasagne sheets, seam side down, on top of the sauce. Pour the remaining sauce over the lasagne, sprinkle with cheese, and bake for 30 to 35 minutes until the lasagna is tender and the cheese is golden brown. Finally, serve and enjoy!

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