These cannelloni take less than a half-hour to put together and are every bit as enticing as the more time-consuming traditional cannelloni.
- Portion size 6 servings
Ingredients
Method
Peel broccoli stems, keeping heads intact. In large pot of boiling salted water, cook broccoli until tender, about 5 minutes. Remove with tongs and chill under cold water; drain well and finely chop. Set aside.Cut lasagna sheets in half crosswise; add to pot and boil for 1 minute. Drain and chill under cold water; drain well, separating pieces immediately. Set aside.
In large bowl, mix together broccoli, ricotta cheese, Asiago cheese, half of the Parmesan cheese, the egg and half each of the salt and pepper. In separate bowl, stir together tomatoes, oil, garlic and remaining salt and pepper; spread about one-third in 13- x 9-inch (3 L) baking dish.
Place 1 slice mortadella on each piece lasagna; top each with about 1/3 cup broccoli mixture and roll up into cylinders. Place snugly, seam side down and in single layer, on tomato mixture. Spread remaining tomato mixture over top. Cover with foil; bake in 375°F (190°C) oven until bubbling, about 30 minutes. Uncover and sprinkle with remaining Parmesan cheese; bake for 5 minutes. Let stand for 5 minutes before serving.
Makes 6 servings.
Nutritional facts Per serving: about
- Sodium 923 mg
- Protein 29 g
- Calories 582.0
- Total fat 32 g
- Potassium 474 mg
- Cholesterol 151 mg
- Saturated fat 15 g
- Total carbohydrate 44 g
%RDI
- Iron 28.0
- Folate 75.0
- Calcium 38.0
- Vitamin A 24.0
- Vitamin C 65.0
