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Categories:
oil onions garlic sweet corn kernels Feta cheese Parmesan cheese breadcrumbs eggs lasagna noodles green salad
Viewed: 49 - Published at: 8 years agoIngredients
- 1 tbsp oil
- 2 None onions, chopped
- 2 cloves garlic, crushed
- 1 pkg (16 oz) frozen chopped spinach, thawed
- 1 can (15 oz) sweet corn kernels, drained
- 2 cups crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup dried breadcrumbs
- 3 None eggs, lightly beaten
- 5 sheets fresh lasagna noodles
- None None Green salad, to serve
Method
- Heat oil in a large skillet on medium heat. Saute onion and garlic for 8-10 mins, until caramelized. Transfer to a large bowl.
- Drain spinach, pressing out excess moisture. Add to onion mixture with corn, feta, Parmesan and breadcrumbs. Season to taste. Stir in eggs.
- Cut each lasagna sheet in half crosswise. Spoon filling along center of each sheet. Roll to enclose filling. Bring 2 inches water to boil in a large wok or skillet.
- Line 2 large bamboo or metal steamer baskets with parchment paper. Arrange cannelloni, seam-side down, in prepared baskets in a single layer. Stack baskets and place over simmering water in wok. Cover. Reduce heat to medium and steam for 15 mins. Serve with green salad.
