Serves 6
A delicious vegetarian main course. Use lasagne sheets and pre-soak them in warm water to make them pliable and then roll up the filling in them to form cannelloni tubes.
Recipe Category

You will need

200 g packet flat lasagne sheets (we used 12)
1 onion, chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) olive oil
250 g sliced mushrooms
3 T (45 ml) red CinZano (optional)
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
½ cup (125 ml) fresh cream
300 g bag spinach, well washed
2 T (30 ml) olive oil
200 g baby tomatoes
1 x 400 ml Ina Paarman’s Four Cheese Pasta Sauce
½ cup (125 ml) fresh full cream milk
1 egg, beaten with a fork
½ cup (125 ml) grated mozzarella cheese
fresh herbs to garnish


Adjust the oven rack to the middle position. Preheat the oven to 180ºC. Soak the lasagne sheets for 10 – 15 minutes in hot tap water. This dramatically improves the tenderness of the pasta and reduces the baking time to only 35 minutes. Spread the sheets out on baking paper.
Brown the onion, pre-seasoned with Green Onion Seasoning, in the oil. Add the mushrooms and stir-fry for 2 minutes. Add the CinZano and boil fast while stirring to cook the mushrooms and to boil away the wine. Season with Garlic Pepper Seasoning and add cream. Simmer slowly for 5 minutes.
Place the wet spinach into a large saucepan with a tight fitting lid and heat for about 5 minutes to wilt the leaves. Chop the leaves in a food processor or very finely with a cook’s knife. Add olive oil. Taste and add a little more Green Onion Seasoning if needed. Add the prepared spinach to the mushroom mixture.
Spoon a generous helping of filling lengthways down the middle of each lasagne sheet and roll up. Place, seam-side down, in an ovenproof dish. Arrange the tomatoes, cut in half, over the tubes and season with Green Onion Seasoning.
Pour the Four Cheese Pasta Sauce into a medium bowl. Pour the milk into the empty pasta jar and shake well to get every bit out. Pour into the bowl, add egg and mix to thin the sauce down.
Spoon the sauce over the cannelloni and sprinkle with mozzarella. Bake for 35 minutes until golden brown. Garnish with fresh herbs and serve with a green salad dressed with our Greek Dressing.