Serves: 4 60 minutes

Turkey and spinach cannelloni

FG 10 | CC 15

Calories: 380 kcal
Chicken Spinach Cannelloni


  • 1. Preheat the oven to 200°C/ 180 fan/ gas 6.
  • 2. In a pan, brown the turkey mince and set aside.
  • 3. Put the spinach in a large pan with a tablespoon of hot water. Cover and, over a low heat, stir gently until the leaves wilt and turn bright green. Drain in a colander, using the back of a wooden spoon to press out any excess moisture.
  • 4. Chop the spinach roughly then mix with the chicken, lemon zest and juice in a bowl. Lightly season.
  • 6. Put the lasagne sheets in a bowl of boiling water for 2 minutes, until softened. Drain and pat dry with kitchen paper.
  • 5. Make the white sauce: blend the cornflour with a little cold milk. Heat the remaining milk in a pan and, when it starts to bbubble, stir in the cornflour mixture. Reduce the heat and stir for 2 minutes, until thickened and smooth. Remove from the heat and beat in the fromage frais, nutmeg and seasoning.
  • 7. Divide the chicken and spinach mixture between the lasagne sheets and roll up.
  • 8. Arrange the cannelloni in a shallow ovenproof dish and pour the white sauce over the top. Sprinkle with half the Parmesan.
  • 9. Bake in the preheated oven for about 20 minutes, until golden brown on top.
  • Serve sprinkled with remaining Parmesan, steamed, vegetables and cherry tomatoes.