Cannelloni made from lasagne sheets, stuffed with sweet potato, ricotta and spinach. Baked with a sauce using cream and stock rather than the more traditional tomato based sauces.
Ingredients
- 750 g sweet potatoes chopped peeled
- 250 g ricotta
- 2 cloves garlic crushed
- 1 bunch chives trimmed
- 400 g fresh lasagne sheets
- 100 g spinach leaves cut into strips
- 1 cup cream
- 1 cup chicken stock (liquid)
- 2 cups mozzarella
Method
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Step 1Microwave sweet potato until tender. Cool and mash.
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Step 2Preheat oven to 180C or 160C fan forced.
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Step 3Grease a large baking dish.
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Step 4Add ricotta cheese, spinach, garlic and chives to cooled sweet potato and mix well.
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Step 5Lay a lasagne sheet on a flat clean surface.
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Step 6Place sweet potato mixture along the centre of the lasagne sheet and roll up to enclose filling.
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Step 7Place in prepared dish, seam side down.
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Step 8Continue making cannelloni with remaining lasagne sheets and filling, until dish is full.
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Step 9Mix cream and stock together and pour over cannelloni.
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Step 10Top with cheese.
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Step 11Bake for 30 minutes, until golden and bubbling.
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Step 12Serve with a garden salad.
Equipment
- 1 baking dish
Recipe Notes
Ricotta in a tub is more moist and easier to stir than from the deli.
Pumpkin works just as well as sweet potato and silverbeet substitutes well for spinach.
This dish is easily made vegetarian by using vegetable stock rather than the chicken in the sauce.
Recipe Reviews (7)
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