Baked salmon & aubergine cannelloni
- Good Food team
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Serves 6
More effort
Prep: 40 mins
Cook: 1 hr and 15 mins
A star rating of 4.2 out of 5.9 ratingsRate
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Oven-cooked pasta dishes are perfect for an informal meal with friends, especially when you can freeze it ahead
Freezable (Freeze up to 3 months)
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Lemon panna cotta with blackberries & honey madeleines
A star rating of 4.4 out of 5.22 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
2 onions
halved and sliced
-
2 aubergines
sliced and diced
-
1kg carton passata
-
200ml dry white wine
-
3 tbsp capers
-
1 tbsp caster sugar
-
500g tub mascarpone
-
300ml milk
-
145g tub fresh pesto
-
3 eggs
beaten
-
6 salmon fillets
skinned
-
12 sheets fresh lasagne
-
2 x 400g bags spinach
-
50g parmesan
grated
-
basil leaves
to serve
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Nutrition: per serving
- kcal1074
- fat78g
- saturates36g
- carbs41g
- sugars23g
- fibre7g
- protein51g
- salt2.79g
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Method
-
step 1
Heat the oil in a large pan and fry the onions for 10 mins, until starting to turn golden. Stir in the aubergines, then fry 5 mins more to soften them.
-
step 2
Pour in the passata and wine, then stir in the capers, sugar, 1 tsp salt and some black pepper. Cover and cook for 20 mins.
-
step 3
Meanwhile, spoon 250g mascarpone into a bowl with the milk, pesto and eggs, and beat until smooth.
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step 4
Halve each salmon fillet to make 2 long pieces. Spread 1 tbsp of the remaining mascarpone over each pasta sheet, add a piece of salmon, then season and roll up.
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step 5
Wash and wilt the spinach in a large pan (you don’t need to add oil), then squeeze as much liquid as you can from it – this is important as otherwise the pasta bake will be too wet.
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step 6
Spread the spinach on the base of a large lasagne dish or roasting tin, measuring approx 27 x 35cm. Arrange the salmon and lasagne parcels on the spinach, then pour over the tomato and aubergine sauce. Now carefully pour over the pesto and mascarpone layer. If freezing, cover the surface of the lasagne with cling film, then overwrap the dish with cling film and foil. To defrost, thaw overnight in the fridge.
-
step 7
To cook and serve, heat oven to 190C/170C fan/gas 5, scatter the Parmesan over the mascarpone and bake for 40 mins until bubbling. Allow to settle in the dish for 5-10 mins before serving scattered with basil leaves.
Recipe from Good Food magazine, November 2011
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A star rating of 4.2 out of 5.9 ratings
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