1 package of lasagna noodles
Sausage Gravy:
1/4 cup of butter
1/4 cup of olive oil
120g of cooked pork, chopped
3 medium onions, finely chopped
500g of fresh spinach, stems removed and chopped
750g of ground beef
125g of chicken liver, finely chopped
2 sprigs of fresh thyme
to taste
2 cloves of garlic, minced
2 tablespoons of chopped parsley
1 kg of diced tomatoes
1 tablespoon of tomato paste
Stuffing:
1 cup of cooked spinach
1 cup of sausage gravy, strained
1 egg, beaten
1/4 cup of grated Parmesan cheese
to taste
1 package of lasagna noodles
Sausage Gravy:
1/4 cup of butter
1/4 cup of olive oil
120g of cooked pork, chopped
3 medium onions, finely chopped
500g of fresh spinach, stems removed and chopped
750g of ground beef
125g of chicken liver, finely chopped
2 sprigs of fresh thyme
to taste
2 cloves of garlic, minced
2 tablespoons of chopped parsley
1 kg of diced tomatoes
1 tablespoon of tomato paste
Stuffing:
1 cup of cooked spinach
1 cup of sausage gravy, strained
1 egg, beaten
1/4 cup of grated Parmesan cheese
to taste
In a pan, combine the butter, olive oil, and pork
Heat over medium heat until melted
Add the onion and let it caramelize in low heat
Add the ground beef, spinach, chicken liver, and thyme
Continue cooking for 10 minutes
Check the seasoning and add salt if necessary
Add the garlic and parsley
Add the diced tomatoes and cook for an additional 40 minutes
Remove from heat and stir in tomato paste
Let it cool
For the stuffing, blanch the spinach in boiling salted water until tender
Squeeze out excess liquid and chop finely
Squeeze again to remove all excess liquid
Combine the strained sausage gravy, beaten egg, grated Parmesan cheese, salt, and pepper
Mix well
Cook the lasagna noodle dough and place a spoonful of the stuffing in one end of each piece
Roll it up
Arrange the stuffed cannelloni side by side in a baking dish
Top with the sausage gravy and sprinkle with Parmesan cheese
Bake at moderate heat (170°C) for 15 minutes
Assemble as needed for serving, allowing 8 servings.
