Baked salmon & aubergine cannelloni

Baked salmon & aubergine cannelloni

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(5 ratings)

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Cooking time

Prep: 40 mins Cook: 1 hr, 15 mins

Skill level

Moderately easy

Servings

Serves 6

Oven-cooked pasta dishes are perfect for an informal meal with friends, especially when you can freeze it ahead

Nutrition and extra info

Additional info

  • Freeze up to 3 months
Nutrition info

Nutrition per serving

kcalories
1074
protein
51g
carbs
41g
fat
78g
saturates
36g
fibre
7g
sugar
23g
salt
2.79g

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

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Method

  1. Heat the oil in a large pan and fry the onions for 10 mins, until starting to turn golden. Stir in the aubergines, then fry 5 mins more to soften them.
  2. Pour in the passata and wine, then stir in the capers, sugar, 1 tsp salt and some black pepper. Cover and cook for 20 mins.
  3. Meanwhile, spoon 250g mascarpone into a bowl with the milk, pesto and eggs, and beat until smooth.
  4. Halve each salmon fillet to make 2 long pieces. Spread 1 tbsp of the remaining mascarpone over each pasta sheet, add a piece of salmon, then season and roll up.
  5. Wash and wilt the spinach in a large pan (you don’t need to add oil), then squeeze as much liquid as you can from it – this is important as otherwise the pasta bake will be too wet.
  6. Spread the spinach on the base of a large lasagne dish or roasting tin, measuring approx 27 x 35cm. Arrange the salmon and lasagne parcels on the spinach, then pour over the tomato and aubergine sauce. Now carefully pour over the pesto and mascarpone layer. If freezing, cover the surface of the lasagne with cling film, then overwrap the dish with cling film and foil. To defrost, thaw overnight in the fridge.
  7. To cook and serve, heat oven to 190C/170C fan/gas 5, scatter the Parmesan over the mascarpone and bake for 40 mins until bubbling. Allow to settle in the dish for 5-10 mins before serving scattered with basil leaves.

Recipe from Good Food magazine, November 2011

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Comments

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sarahleetes's picture
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I found the lasagne sheets stuck together when I soaked them to use for the cannelloni! Next time I will use fresh as it maybe easier to roll! Also I could not get the cream cheese to stick to the lasagne sheets so ended up putting on the fish before rolling up! I used a large lasagne dish that normally serves at least 6, but no way could I get 12 rolled up sheets of lasagne in it! Ended up using 2 dishes! Did not use pesto as my kids do not like it, but the spinach was yummy at the bottom of this dish! Also it took 50 mins to cook and not the 40 mins quoted! Very yummy, but very time consuming to make!

lyraverde's picture
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Ok, I've actually made this now! It was tasty enough and friends enjoyed it, but I found the large chunks of salmon wrapped in the pasta were quite dry after a few mouthfuls and there was not enough sauce to counter this. On paper it sounds wonderful but there was something not quite right about it and I can't imagine going to the effort and expense of making it again. In conclusion, I don't think it's worth the calories and fat I bemoaned in a previous comment!

sarahleetes's picture
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I used lighter mascarpone and you can half it too and use light cream cheese! Have used cottage cheese before and similar recipe and it worked out fine, just make sure you blend it because of the lumps. Also omitted sugar and used low calorie pesto! Skimmed milk can also be used instead! You would not make it every day or even every week anyway as I found it took too long to make!

lizzafezza's picture
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Really tasty although my husband said would be nicer without the spinach (and he likes spinach).
Re calorie content - it's not like your eating it everyday!!!!

jburton's picture

I agree about the calorie content. Good advice from Pip I think I will do the same.

corrinamoore's picture
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Made this for Friends last night - was very tasty and used a Mascapone light to try and make it alittle bit healthier. Served it a with a crisp salad which cut through some of the cream.

piptrowles's picture

I made this using Asda low fat pesto & half fat creme fraiche instead of marscapone, just as good & much lower fat & calories!

hollyemily's picture

I agree, Laura - looks delicious but deadly for the waistline. I imagine the marscapone, parmesan and pesto push it over the calorie edge Makes a nice change from the usual ragu version though.

lyraverde's picture
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This looks delicious but the calories and fat content per serving are enormous, is it really that much?

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