Double the Fun, Double the Pleasure Cannelloni StyleWhat better way to save time than to use one set of ingredients for two recipes? I must admit, my intention was to make only Cannelloni but alas and alack, my lasagna noodles stuck together and my attempts to peel them apart, ended up with bits and pieces.
Waste not, want not is my motto, at least for the moment, so I grabbed those noodles and pretended they were not stuck together. I layered them with sauce and cheese, topping with shredded mozzarella and there was my lasagna casserole.
1 box lasagna noodles cooked according to directions on box - you can cut off a minute or two from the cooking time.
2 tablespoons olive oil
1 medium onion, diced
2 cups frozen spinach, well drained
1 container ricotta cheese (2 cups)
3 tablespoons Parmesan
1/2 cup shredded Mozzarella
1 egg, beaten
seasoning - 1/4 teaspoon dried oregano, 1/2 teaspoon dried basil, smidge of black pepper according to taste, 1/2 teaspoon garlic powder
additional 1 cup mozzarella to top cannelloni with
home made marinara or jar of marinara
- Preheat oven - 375 degrees.
- Spray square baking pan, if you are making two dishes or one 9 x 13, if you are making one dish.
- Filling: In medium skillet, heat the olive oil and add onion when oil is hot. Cook for 5 minutes and add spinach and seasoning.
- When heated through, set aside.
Lay out cannelloni noodles and cover one third of the noodle with filling and sauce. Roll it up.
Move these noodles to baking pan and cover with sauce and then mozzarella cheese.
Bake 375 degrees for 20 -30 minutes until cheese starts to brown.
Take out left over squished, broken noodles and place them in another pan. Layer with pasta, sauce. Repeat layering. Bake.
Linked to Just Another Meatless Monday