16 sheets of lasagna noodle dough (green or white)
1 tablespoon of olive oil or butter
to taste salt
1 cup of grated Parmesan cheese
White Sauce:
1/4 cup of butter or margarine
1/3 cup plus 1 1/2 tablespoons of all-purpose flour
3 1/2 cups of milk
Spinach Filling:
1 kg of spinach
1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
2 eggs
150 g of shredded mozzarella cheese
1 tablespoon of chopped fresh parsley
to taste salt and pepper
16 sheets of lasagna noodle dough (green or white)
1 tablespoon of olive oil or butter
to taste salt
1 cup of grated Parmesan cheese
White Sauce:
1/4 cup of butter or margarine
1/3 cup plus 1 1/2 tablespoons of all-purpose flour
3 1/2 cups of milk
Spinach Filling:
1 kg of spinach
1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
2 eggs
150 g of shredded mozzarella cheese
1 tablespoon of chopped fresh parsley
to taste salt and pepper
Cook the lasagna noodle sheets in boiling water with a little bit of olive oil or butter and salt
As you cook them, place them in an oven-safe dish with cold water. Reserve
White Sauce: melt the butter or margarine in a pan
Mix in the flour and whisk well
Add the milk gradually, whisking constantly
Let it simmer for about 5 minutes, whisking constantly
Taste and adjust the seasoning as needed
Let it cool slightly
To make the spinach filling: clean and wash the spinach
Don't squeeze out too much water and cook it until it's soft
Squeeze out any remaining liquid and chop
Melt the butter or margarine in a pan, then mix in the flour and whisk well
Add the cooked spinach and whisk for about 1 minute
Let it cool slightly and add the eggs, mozzarella cheese, and parsley
Whisk until smooth and adjust the seasoning as needed
Cut the lasagna noodle sheets in half lengthwise
Spread 1 tablespoon of filling on each sheet and roll up
Assemble in a baking dish, coating with the white sauce
Top with grated Parmesan cheese and bake at 200°C (400°F) for about 30 minutes or until heated through
Serves 32 cannelloni or 8 people
