Lasagne + Bolognese

Cannelloni aux épinards, à la ricotta et aux pignons de pin

Ingredients

4
35min
  • 12 sheets of Panzani Lasagne
  • 1 jar of Panzani Bolognese sauce
  • 2 kg fresh spinach
  • 2 onions
  • 1 clove garlic
  • 3 tablespoons olive oil
  • 200g ricotta
  • 60g pine nuts
pasta
sauce

Preparations steps

  • 1. Rince and drain the spinach.
  • 2. Peel and chop the onions and the garlic and sauté them in a large pot with 2 tablespoons olive oil. Heat well, then add the spinach until the pot is full. Cover and lower the heat.
  • 3. After 1 minute the spinach will have wilted. Stir around a little then add more spinach and simmer until cooked through.
  • 4. Press and drain so as to eliminate as much liquid as possible.
  • 5. Then add the ricotta and pine nuts and season with pepper and thyme.
  • 6. Soften the Lasagne sheets for 3 minutes in boiling water.
  • 7. Oil an oven-safe plate with the remaining oil.
  • 8. Roll small portions of the spinach into the Lasagne sheets and dress them in the plate.
  • 9. Cover in sauce and cook in the oven for 10 minutes at 180°C.

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