Ingredients

Sauce

• 2 pounds (908g) small vine-ripened tomatoes
• 1 small fennel bulb, coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 4 cloves garlic, halved
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper
• 1 can crushed tomatoes (19oz/540 ml)
• 2 cups vegetable broth
• 1 1/2 teaspoons dried Italian seasoning
• 1/8 teaspoon crushed red pepper flakes
• 8 whole basil leaves (medium sized), chopped

Filling

• 2 cups part-skim (5%) ricotta cheese
• 1 cup 2% cottage cheese (mash with fork)
• 1/2 cup packed freshly grated Parmesan cheese
• 1/2 package frozen spinach, thawed, squeezed dry and finely chopped
• 1 egg
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/8 teaspoon freshly ground black pepper
• pinch nutmeg
• 5 sheets fresh whole-grain lasagna noodles (see tip below)
• 1/2 cup packed freshly grated Parmesan cheese

Description

Spinach And Cheese Cannelloni With Roasted Tomato Sauce - A Recipe From Food Network Canada. This Dish Will Be A Hit With Everyone, Filling And Healthy, What's Not To Love? Per Cannelloni: 250 Calories, 8.7 G Total Fat (3.3 G Saturated Fat), 16 G

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