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Two sauces make this satisfying dish doubly delicious!—Susan Longyear, Washington, Virginia
8-10 ServingsPrep: 30 min. Bake: 20 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons heavy whipping cream
  • 2 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 milk
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

2 of 2

Cannelloni (continued)


  • 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.
  • 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.
  • 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.
  • Pour about 1 cup of tomato sauce in the bottom of a 13-in. x 9-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.
  • 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.
  • Bake at 375°, uncovered, for 20-30 minutes or until hot and
  • bubbly. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 each) equals 443 calories, 28 g fat (15 g saturated fat), 128 mg cholesterol, 817 mg sodium, 30 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.