Cannelloni Style Lasagna Recipes

CANNELLONI-STYLE LASAGNA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrot; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add beef and pork; cook 4-6 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in wine. Bring to a boil; cook until liquid is almost evaporated, about 1 minute., Stir in stock and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Cool slightly. Remove bay leaf; stir in 1 cup Alfredo sauce and egg yolks., Preheat oven to 350°. To assemble, spread 3/4 cup marinara sauce into a greased 13x9-in. baking dish. Layer with four noodles, 3/4 cup Alfredo sauce and 2 cups meat mixture. Top with four noodles and 3/4 cup marinara sauce. Layer with four noodles, 3/4 cup Alfredo sauce and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top. , Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving.

LASAGNA CANNOLI

Steps:

• Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet.
• Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends.
• Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar.

CANNELLONI

Steps:

• In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

SPINACH & SAUSAGE CANNELLONI LASAGNA RECIPE - (4.4/5)

Steps:

• Meat Sauce: In large saucepan saute onion and sausage over medium heat, breaking up sausage into small pieces. When sausage is browned, add remaining ingredients and simmer for 20 minutes. Bechamel Sauce: In large saucepan melt butter over medium heat. Add flour, whisking to make smooth. Gradually add milk and spices; whisking to avoid lumps. Once sauce has thickened, remove from heat and add cheese blend, stirring until melted. Add spinach. Assembly: In 9 X 13 casserole dish, add enough meat sauce to cover bottom of pan. Place cannelloni in single layer on top, cover with bechamel sauce, spoon remaining meat sauce over bechamel. Top with parmesan. Bake in 350F oven covered for 40 minutes, remove cover and bake an additional 10-15 minutes or until bubbling. Let stand for 10 minutes and enjoy.

EGGPLANT CANNELLONI

Steps:

• Preheat the oven to 400 degrees F.
• For the cannelloni: Fill a large pasta pot with an insert with water. Bring to a boil. Season with salt and cook the lasagna sheets for about 1 to 2 minutes. Fill a large bowl with water and ice. Drain the lasagna sheets and place them in the ice bath. When cool, drain the pasta again, spray the sheets with nonstick spray to keep from sticking and lay them on a sheet pan. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook about 1 minute. Season with salt and pepper. Add the eggplant and cook until softened, about 5 minutes. Transfer to a large bowl. Add the oregano and smash the eggplant mixture with a potato masher. Stir in the panko, 1/2 cup of the Parmigiano and the egg. Set aside.
• For the tomato sauce: Heat the oil in a deep medium skillet over medium heat. Add the shallots and garlic and cook about 5 minutes. Stir in tomato puree and basil and season with salt and pepper. Bring to a simmer, adjust heat, and simmer 10 minutes.
• For the anchovy breadcrumbs: Heat the oil and butter in a medium skillet over medium heat. Once bubbling, add the anchovies. Cook, stirring, until the anchovies melt, about 1 minute. Add the panko and toss until coated. Cook until the panko is golden, stirring occasionally, about 2 minutes. Remove from the heat, stir in the parsley and season with salt and pepper. Set aside.
• Ladle 1/2 cup of the tomato sauce into an 8-inch-square baking dish, creating a bed for the pasta.
• Put about 1/4 cup of eggplant filling on a lasagna sheet. Starting with the shortest end, roll it up like a cigar away from you. Continue until all the pasta and filling is used. Lay each cannelloni into the baking dish. Top with more tomato sauce and remaining 1/4 cup freshly grated Parmigiano. Bake until brown and bubbly, about 10 minutes. Remove from the oven and sprinkle with more Parmigiano and with the anchovy breadcrumbs.