Cannelloni with Ricotta and Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,053 cal. | (50 %) | ||
| Protein | 68.83 g | (70 %) | ||
| Fat | 39.22 g | (34 %) | ||
| Carbohydrates | 115.72 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.46 g | (12 %) |
| Vitamin A | 1,337 mg | (167,125 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 3.47 mg | (29 %) | ||
| Vitamin B₁ | 0.95 mg | (95 %) | ||
| Vitamin B₂ | 1.28 mg | (116 %) | ||
| Niacin | 35.14 mg | (293 %) | ||
| Vitamin B₆ | 1.62 mg | (116 %) | ||
| Folate | 361.04 μg | (120 %) | ||
| Pantothenic acid | 3.23 mg | (54 %) | ||
| Biotin | 8.31 μg | (18 %) | ||
| Vitamin B₁₂ | 3.56 μg | (119 %) | ||
| Vitamin C | 38.78 mg | (41 %) | ||
| Potassium | 1,806.76 mg | (45 %) | ||
| Calcium | 695.95 mg | (70 %) | ||
| Magnesium | 345.56 mg | (115 %) | ||
| Iron | 10.94 mg | (73 %) | ||
| Iodine | 3.25 μg | (2 %) | ||
| Zinc | 7.63 mg | (95 %) | ||
| Saturated fatty acids | 14.44 g | |||
| Cholesterol | 130 mg |
Ingredients
- Ingredients
- 500 grams Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
- olive oil (for the mold)
- 250 grams Ricotta cheese
- 1 tsp lemon zest (organic)
- 100 grams grated Parmesan
- 400 grams Salmon
- 12 Lasagne noodle
- 1 scoop Mozzarella (125 grams)
Preparation steps
Rinse spinach thoroughly, spin dry and chop coarsely. Peel onion and garlic, chop finely and fry in a large pot with hot oil until translucent. Add spinach, stir and season well with salt, pepper and nutmeg. Grease a baking dish with oil and pour in spinach mixture.
Preheat oven to 180°C (approximately 350°F).
Mix drained ricotta with lemon zest and 50 grams (approximately 1 3/4 ounces) Parmesan and season with salt and pepper. Rinse salmon, pat dry and cut into 12 strips about 1.5 cm (approximately 1/2 inch).
Cook lasagne sheets in boiling salted water until al dente. Then take out, rinse in ice cold water and spread on a work surface. Cover each noodle with a piece of salmon and spread some ricotta mixture on top. Roll up the pasta noodles for cannelloni and place with seam side down on the spinach in the baking pan. Drain mozzarella, dice into small cubes and sprinkle with remaining Parmesan over the cannelloni. Bake in the oven about 25 minutes until golden brown then serve while hot.
