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Categories:
vegetable ground chicken section only zucchini baby spinach Ricotta cheese Mozzarella cheese egg white store-bought basil pesto lasagne sheets mixed salad
Viewed: 28 - Published at: 9 years agoIngredients
- 2 tbsp vegetable or olive oil
- 14 oz ground chicken
- 1 None leek, pale section only, thinly sliced
- 2 medium zucchini, grated
- 4 oz baby spinach leaves
- 1 cup ricotta cheese
- 1 1/2 cups grated mozzarella cheese
- 1 None egg white
- 3/4 cup store-bought basil pesto
- 12 None fresh lasagne sheets
- None None Mixed salad, to serve
Method
- Preheat the oven to 400°F. Heat half the oil in a large skillet on medium-high heat. Add the ground chicken and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until cooked through. Transfer to a large bowl. Wipe the pan clean.
- Heat the remaining oil in the same pan on medium-high heat. Add the leek and zucchini and cook and stir for 5 mins or until softened. Add the spinach and stir until just wilted. Transfer to bowl with the chicken and allow to cool. Stir in half the ricotta cheese, half the mozzarella cheese, the egg white and half the pesto.
- Place the lasagne sheets on a flat work surface. For each cannelloni, place 1/3 cup chicken mixture along a short edge, then roll up to form a tube. Place the tubes side by side, seam-side down, in a lightly greased 12 x 8-inch baking dish.
- Combine the remaining pesto and 1/4 cup water in a bowl. Spoon over the cannelloni, then sprinkle with the remaining ricotta and cheese. Bake for 30 mins or until golden and cooked through. Serve with salad.
