Courgette, Aubergine and Spinach Cannelloni | Lakeland Inspiration
Use courgette and aubergine to encase a delicious filling of ricotta, spinach and pine nuts. Enjoy our courgette, aubergine and spinach cannelloni recipe.
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Cooking tools:
- Mandoline
- Skillet
- Wooden spoon
- Saucepan
- Colander
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Baking dish
- Oven
- Stove
- Plate
Ingredients
- 1 tbsp, olive oil
- 1, onion, finely chopped
- 1, garlic clove, crushed
- 400g can of, chopped tomatoes
- 1 tsp, vegetable stock powder
- 1 tbsp, tomato puree
- 1 tsp, mixed dried herbs
- A few drops, balsamic vinegar
- A pinch, salt, sugar and pepper
- 250g, bag spinach
- 2, medium courgettes
- 1, medium aubergine
- 250g, tub ricotta cheese
- 20g, pine nuts
- A portion, salt and freshly ground black pepper, to taste
- 2 tbsp, Parmesan cheese, finely grated
- 2 tbsp, dried breadcrumbs (Panko are perfect)
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