Vegetarian Cannelloni with Ricotta and Spinach I prepare them for my daughter who adores them; they are creamy and very soft. Being lactose intolerant, to prepare the cannelloni with ricotta and spinach, I use lactose-free ricotta and always lactose-free products for the béchamel. This way, you will have tasty and simple lactose-free cannelloni. The ricotta and spinach cannelloni are easy and quick, and if you want, you can also make extra to freeze. You can prepare the cannelloni filled with ricotta and spinach using either fresh or frozen spinach. I take advantage of using fresh ones when they are in season, as they are very good and cook quickly in a pan with a drop of oil. In the ricotta and spinach cannelloni filling, I don’t add grated cheese, but if you like, you can add a little. You can use either the classic béchamel or the soy milk béchamel. Now let’s see how to make these vegetarian cannelloni with ricotta and spinach, and if you try them, let me know. Barbara

Here are other delicious cannelloni recipes that I recommend you try:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare Vegetarian Cannelloni with Ricotta and Spinach

9 oz Egg lasagna sheets
1.1 lbs Spinach
9 oz Ricotta
to taste grated cheese
to taste extra virgin olive oil
3.5 oz butter
1/3 cup flour
2 cups milk
to taste salt
to taste nutmeg

How to prepare Vegetarian Cannelloni with Ricotta and Spinach

Let’s start preparing the Vegetarian Cannelloni with Ricotta and Spinach. Thoroughly wash the spinach and discard any unappealing leaves if necessary. Pour extra virgin olive oil in a large pan and add the cleaned spinach,
cover with a lid and cook for 15 minutes, stirring occasionally.
Prepare the béchamel sauce by pouring butter into a small pot and melting it, then add the flour
and mix well,
adding the milk little by little to avoid lumps.
Add some salt,
nutmeg,
bring to a boil and thicken the mixture.
Take the spinach, place them on a plate, and crush them with a fork,
add the ricotta,
mix well
and add a few tablespoons of béchamel to obtain a creamy but compact mixture.
Add some béchamel at the bottom of the baking dish and set aside.
Take a lasagna sheet, place some filling on one side
and roll it up.
Place the cannelloni on the baking dish, and if you prefer for easier portioning, you can cut each cannelloni in half.
Add some béchamel on top of the cannelloni, and if you like, sprinkle with grated cheese.
Bake in a preheated static oven at 350°F for 15 minutes, then switch to a fan oven and gratinate, cooking for another 10 minutes. Serve the Vegetarian Cannelloni with Ricotta and Spinach hot