Cannelloni

Name: Cannelloni
Ingredients: 1 large onion, finely chopped; 2 tablespoons olive oil; 1 garlic clove, minced; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 pound ground beef; 1/4 cup grated Parmesan cheese; 2 tablespoons heavy whipping cream; 2 large eggs, lightly beaten; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/4 teaspoon pepper; 10 lasagna noodles; 1 can (24 ounces) tomato sauce, divided; 6 tablespoons butter; 6 tablespoons all-purpose flour; 1 cup whole milk; 1 cup heavy whipping cream; Salt and pepper to taste; 1/2 cup grated Parmesan cheese

19 ingredients

6 steps

Ingredients

1 large onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons heavy whipping cream
2 large eggs, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
10 lasagna noodles
1 can (24 ounces) tomato sauce, divided
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Directions

1

In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl.
2

In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside.
3

Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling.
4

Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside.
5

For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese.
6

Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.