Ingredients: |
Ingredients: 6 flat lasagne noodles
4 oz bulk Italian sausage
2 tbs olive oil, divided
1 c diced butternut squash
1/4 c diced shallots
2 tsp minced garlic
1/4 c low sodium chicken broth or water
1 tsp sugar
3 c fresh baby spinach
Salt and pepper to taste
3/4 c shredded Fontina cheese, divided
1/2 c whole milk ricotta cheese
1/2 c shredded Parmesan, divided
2 tbs unsalted butter
2 tbs all purpose flour
2 c whole milk
2 sprigs fresh sage
Freshly grated nutmeg to taste
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Directions: |
Directions:Cover a baking sheet with foil and coat with nonstick spray.
Cannelloni: Blanch sheets in a pot of boiling salted water until pliable, 2-3 minutes; drain and rinse. Arrange sheets in a single layer on prepared baking sheet.
Brown: the sausage in 1 tbs oil in a saute pan over medium high heat, 3 to 4 minutes; transfer to a paper towel lined plate. Saute squash and shallots in remaining 1 tbs oil in same pan over medium high heat until shallots soften, 2-3 minutes. Add garlic; cook until fragrant, 1 minute.
Add: broth and sugar; cover and steam until squash softens and liquid evaporates, 3-5 minutes. Stir in spinach, until wilted, about 2 minutes. Add sausage and season with salt and black pepper, cool briefly.
Combine: 1/2 c Fontina, ricotta, and 1/4 c Parmesan in a bowl; stir in squash-sausage mixture.
Preheat oven to 425 with rack 6 inches from element. Coat a 2 qt. rectangular baking dish with nonstick spray.
For the sauce: melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute. Gradually whisk in milk, add sage sprigs, and increase heat to medium high. Bring sauce to a simmer, stirring constantly, and cook until thickened, 3-5 minutes. Discard sage; season sauce with salt, pepper, and nutmeg.
Coat: bottom of baking dish with about a third of the sauce.
Fill: and roll sheets with a scant 1/2 c filling (starting at one end of each lasagna sheet); arrange in baking dish, seam sides down.
Top: cannelloni with remaining sauce, remaining 1/4 c Fontina, and remaining 1/4 c Parmesan; cover loosely with foil (packed with several holes).
Bake: cannelloni 20 minutes; uncover and broil on high until golden and bubbly, about 3 minutes. |
This recipe for Butternut Squash & Sausage Cannelloni is from