Publisher Photo
Publisher Photo
Two sauces make this satisfying dish doubly delicious!—Susan Longyear, Washington, Virginia
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • FILLING:
  • 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
  • CREAM SAUCE:
  • 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

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 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.
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.
Originally published as Cannelloni in Country Ground Beef 1993, p38

Nutritional Facts

1 each: 443 calories, 28g fat (15g saturated fat), 128mg cholesterol, 817mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 19g protein.

  • FILLING:
  • 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
  • CREAM SAUCE:
  • 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
  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. Yield: 8-10 servings.
Originally published as Cannelloni in Country Ground Beef 1993, p38

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MY REVIEW
JMork User ID: 6553485 18486
Reviewed Nov. 15, 2012

"OMG! My four year old twin boys ate spinach. And liked it! This is a really good recipe - flavorful and delicious. A definite keeper."

MY REVIEW
DanaJoC User ID: 4951097 40952
Reviewed Aug. 27, 2010

"This is an amazing dish!! I made for my family and got rave reviews!"

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