Ricotta and spinach baked cannelloni | ❤︎ Dat Good Shit ❤︎
Preheat the oven to 200°C/390°F. Peel and finely dice onion and garlic and chop spinach.
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Cooking tools:
- Fine-mesh sieve
- Baking dish
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Grater
- Spoon
- Stove
- Oven
Ingredients
- 10 oz ricotta cheese
- 14 oz spinach
- 1 onion
- 1 clove garlic
- 1 lemon
- ¾ cup tomato purée (passata)
- 1 tbsp tomato paste
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 ¼ cups whole milk
- 6 fresh lasagna noodles
- 1 ½ oz Parmesan cheese
- 4 ½ oz mozzarella cheese
- salt
- pepper
- sugar
- ground nutmeg
- vegetable oil (for frying)
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