Lasagna with leek
Cannelloni with eggplant
- 400 GRAM LASAGNA SHEETS, home made or bought
- 2 CUPS MILK
- 4 TBSP CORN STARCH
- 200 GRAM BACON, cubed
- 2 LEEKS, sliced
- 500 GRAM SPINACH
- 150 GRAM GRATED CHEESE
- 25 CANNELLONI
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 3 TOMATOES, cubed
- 2 EGGPLANTS, cubed
- 200 GRAM RICOTTA
- 75 GRAM CHEESE, grated
- 2 CUPS MILK
- 2 TBSP FLOUR
- 2 TBSP BUTTER
Dissolve the corn starch in a few tablespoons milk. Bring the rest of the milk to the boil, add the corn starch mixture and heat, while stirring, until the sauce thickens. Add half of the cheese. Stir fry the spinach until it has shrunk. Stir fry the bacon for 5 minutes, add the leek and stir fry 5 minutes more. Add the spinach. Put half of this mixture in a lasagna dish, add a few tablespoons of the sauce, cover with lasagna sheets. Repeat this process. Pour the remaining sauce over the lasagna and sprinkle the remaining cheese on top. Bake the lasagna 45 minutes at 170 degrees Celsius.
Stir fry the onion and garlic 3 minutes in olive oil. Add the eggplants and stir fry 5 minutes more. Add the tomatoes and ricotta and pepper and salt to taste and simmer for 15 minutes. Stuff the cannelloni with this mixture. Melt the butter and add the flour. Simmer for 2 minutes while stirring. Add the milk and bring this to the boil, while stirring. Simmer for 2 minutes. Put a few tablespoons of this sauce on the bottom of an oven dish and arrange the cannelloni on top. Pour the remaining sauce over the cannelloni. Sprinkle the cheese on top. Bake the cannelloni 40 minutes at 175 degrees Celsius.
Click
for Worldcook's recipe page