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    Veal, Lemon and Spinach Cannelloni in Cheese Sauce

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    Veal, Lemon and Spinach Cannelloni in Cheese Sauce

    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.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 12 sheets Waitrose Fresh Lasagne
    • 1 x 225g packet Waitrose Baby Spinach
    • 1 x 340g packet Waitrose English Farmhouse Ground Veal
    • 2 garlic cloves, crushed
    • Juice and rind of 1 small lemon
    • Salt
    • Freshly ground black pepper
    • 1 x 350g tub Waitrose Fresh Cheese Sauce


    1. Place the lasagne sheets in a bowl and pour boiling water over the top. Leave to stand for 2-3 minutes until the pasta has softened. Drain and place in a bowl of cold water, until ready to use.
    2. Blanch the spinach leaves, drain well. Squeeze any excess water out of the leaves and chop roughly.
    3. Place the veal, spinach, garlic, lemon rind and juice and seasoning in a bowl and mash together with a fork.
    4. Spoon 2tsp of the mixture onto the edge of a sheet of lasagne and roll up. Place in a gratin or ovenproof dish with the seam underneath. Repeat with the remaining filling and sheets of lasagne.
    5. Pour the cheese sauce over the top, ensuring the cannelloni are covered, and bake in a preheated oven 200°C, gas mark 6 for 25-30 minutes, until golden on top and the filling is thoroughly cooked.
    6. Serve immediately with Waitrose Baby Leaf Salad.

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    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.


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    4 stars