Photo: Caroline Attwood
Baked salmon & aubergine cannelloni
16 ingredients
40 min
Serves 6
openrecipes
Oven-cooked pasta dishes are perfect for an informal meal with friends, especially when you can freeze it ahead
Estimated Nutrition (whole recipe, rough)
912
Calories
48g
Protein
60g
Fat
39g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 2 onions , halved and sliced
- 2 aubergines , sliced and diced
- 1kg carton passata
- 200ml dry white wine
- 3 tbsp capers
- 1 tbsp caster sugar
- 500g tub mascarpone
- 300ml milk
- 145g tub fresh pesto
- 3 eggs , beaten
- 6 salmon fillets , skinned
- 12 sheets fresh lasagne
- 2 x 400g bags spinach
- 50g Parmesan , grated
- basil leaves , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes