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CANNELLONI WITH SPINACH, RICOTTA CHEESE AND HOME STYLE RED SAUCE

LA MORENA CANNELLONI WITH SPINACH, RICOTTA CHEESE AND HOME STYLE RED SAUCE

SPECS

 30 min

Medium Difficulty

 6 Servings

SCORE



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INGREDIENTS
  • 1 package of lasagna noodles
  • ½ cup of grated Parmesan cheese
  • 1 piece of egg
  • 2 cups of Ricotta cheese
  • 2 cups of spinach washed and disinfected
  • 1 minced clove garlic
  • 3 tablespoons of olive oil
  • 1 piece of sliced eggplant
  • 4 cans of Home Style Red Mexican Sauce LA MORENA® (210 g)
  • 2 tablespoons of basil
  • 2 tablespoons of fresh oregano
  • Salt and pepper
INSTRUCTIONS
  • Preheat oven to 200°C.
  • Add salt the eggplant for 20 min. then rinse with clean water.
  • Mix the eggplant with olive oil, garlic, salt and pepper. Bake for 15 minutes until tender. Cut into thin strips.
  • In a large pot of boiling salted water spinach for a minute. Remove the water, put them in cold water and chop into thin strips.
  • Meanwhile, boil in a pot with water and salt dough for lasagna for 2 or 3 minutes and strain.
  • In a bowl mix ricotta cheese, egg yolk, spinach, Parmesan cheese and season with salt and pepper.
  • In a rectangular container fry the Home Style Red Sauce LA MORENA®, with basil and oregano. Reserve.
  • On a clean surface place the lasagna noodles on each plate put a spoonful of ricotta with spinach, a spoonful of eggplant and roll up, so that the rolls are kept filled.
  • In a baking dish put half the spread sauce, then rolls again pasta and sauce. Cover the bowl with foil and bake for 20 minutes. Remove from oven and serve to taste.


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