Mushroom Cannelloni
Mushroom Cannelloni
Ingredients
- 8 cups (2 litres) mixed mushrooms (portobello, shiitake, white), coarsely chopped
- 2 tbsp (30 ml) olive oil
- 1 cup (260 g) ricotta cheese (see note)
- 4 cups (1 litre) tomato sauce, homemade or store-bought
- 4 fresh lasagna noodles, cut in half and cooked
- 2 cups (200 g) mozzarella cheese, grated
Instructions
- With the rack in the centre position, preheat the oven to 350°F (180°C).
- In a saucepan, sauté the mushrooms in the oil until they begin to brown. Remove from the heat and add the ricotta. Season with salt and pepper and mix well.
- Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with a small amount of the tomato sauce.
- On a work surface, place a rectangle of pasta. Place 1/8 of the mushroom filling along the longest side of each pasta and roll it up. Continue with the remaining pasta and filling. Place the rolls side by side, seam-side down, in the baking dish. Cover with the remaining sauce and sprinkle with the cheese. Bake for about 20 minutes and finish under the broiler to brown.
Mushroom Cannelloni