Save to your scrapbook
Veal, Lemon and Spinach Cannelloni in Cheese Sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This tasty and quick idea for a midweek meal is made with rolled up lasagne sheets, stuffed with veal and spinach, delicately flavoured with lemon and cooked in a ready made cheese sauce.
Substitute the veal with ground pork instead of veal and frozen spinach instead of fresh. For a crunchy topping, mix dried breadcrumbs with some grated cheese and sprinkle over the cannelloni before cooking.
Typical values per serving:
This recipe was first published in January 2000.