leave the cannelloniPosted: March 25, 2010
well i had all the best intentions of making a fabulous cannelloni dish last night – it seemed super easy. until i discovered that rolling up lasagna sheets is not so easy. sooooooooooo it was really more of a lasagna (and a sloppy mess at that) but pretty tasty.
unfortunately, both phil and i are fighting off some sort of weird illness that is affecting us in different ways. he has been extremely tired this week with aches and pains, whereas i was up half the night with intense stomach pains and feeling nauseous. good times! but don’t let that put you off this recipe – it was actually pretty good, and i’m sure nothing to do with how we were feeling. in fact, we probably would have enjoyed it more if we weren’t feeling so lousy.
goat’s cheese & spinach lasagna
serves about 4
- 8 lasagna sheets (i used whole wheat)
- 2 cans plum tomatoes, pureed
- 3 large bunches of spinach, leaves washed and roughly chopped
- 1 red onion, thinly sliced
- 3 large garlic cloves, finely chopped
- olive oil
- 1 large stick of soft goat’s cheese, sliced
- optional: grated parmesan
- preheat oven to gas mark 5 / 350 F.
- sauce: heat up some oil in a saucepan and add 3/4 of the garlic. once turning golden, add the pureed plum tomatoes and put a lid on it. simmer for about 10 minutes.
- pasta: if making cannelloni or if you prefer to help speed up the lasagna process, cook the lasagna sheets in boiling salted water with a little bit of olive oil for 3 minutes, then drain and douse in cold water to prevent sticking.
- in a large frying pan or skillet, heat up some more olive oil and add the onion and remaining garlic. cook until soft, then add the spinach leaves. either cover or gently toss to wilt slightly.
- layer up an oven dish: first layer – 4 lasagna sheets, second layer – 1/2 the sauce, third layer – spinach mixture, fourth layer – 1/2 the goat’s cheese, fifth layer – 4 lasagna sheets, sixth layer – remaining sauce, seventh layer – remaining goat’s cheese, optional eighth layer – grated parmesan cheese.
- cook in the oven for about 20 minutes until cheese is melted and bubbling.
also, here’s a little photo of the brownies i made for phil’s birthday. they came out pretty well (although slightly burnt around the edges) – but the addition of white chocolate chunks was an added bonus for the birthday boy.