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Al pesto cannelloni
8 servings
Ingredients
16 sheets of fresh lasagna (spinach)
Spinach filling
1-2 teaspoons of olive oil
1 onion, minced
2 mashed cloves of garlic
12 leaves of spinach, clean and ripped
250 grams of mushrooms, finely minced
1 cup (250 ml) of tomato puree
Creamy pesto
¾ cup (185 grams) of prepared pesto
300 ml of sour cream
1 cup (250 ml) of natural yogurt
fresh ground black pepper
Preparation
- Filling: Heat oil in a pan and sauté the garlic and onion at medium heat until the onion softens. Add the spinach and mushrooms and sauté for 5 more minutes. Pour the tomato puree, lower the heat and let it cook for 10-15 minutes, mixing often until the liquid evaporates.
- Creamy pesto: In a bowl, mix the prepared pesto, with the sour cream, yogurt and black pepper.
- Cook the pasta ‘al dente’ in plenty of water with salt. Drain well.
- Fill the lasagna and roll it up forming the cannelloni. Place on a greased mold and bathe with the creamy al pesto. Bake for 25-30 minutes or until the are hot.
Note
This plate is possible to prepare the day before. Cover it and keep in the fridge until you bake it.
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