Baked salmon & aubergine cannelloni

Baked salmon & aubergine cannelloni

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(7 ratings)

Prep: 40 mins Cook: 1 hr, 15 mins

More effort

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

  • Freeze up to 3 months

Nutrition: per serving

  • kcal1074
  • fat78g
  • saturates36g
  • carbs41g
  • sugars23g
  • fibre7g
  • protein51g
  • salt2.79g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, halved and sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 aubergine, sliced and diced

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1kg carton passata
  • 200ml dry white wine
  • 3 tbsp capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tbsp caster sugar
  • 500g tub mascarpone
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 145g tub fresh pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 3 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 salmon fillet, skinned
  • 12 sheets fresh lasagne
  • 2 x 400g bags spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 50g Parmesan, grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • basil leaves, to serve

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.

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Comments, questions and tips

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Comments (10)

atkinsd's picture
5

Made this for an informal dinner party and it went down really well. Made in advance and froze it - all good. Portion size was huge!

sarahleetes's picture
2.5

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
3

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
2.5

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
4

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
4

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
3

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

Questions (4)

sarahleetes's picture
2.5

Also just, looked at recipe and it says cook for 40 mins in oven so why does it say cooking time takes 1 hour 15 mins?

goodfoodteam's picture

Hi there, thanks for getting in touch. The cooking time is for the whole recipe, so that includes frying the aubergines and making the sauce first before baking the whole thing.

Best wishes, BBC Good Food team

sarahleetes's picture
2.5

Could you make this using tinned salmon? Also I would use low fat cream cheese instead of mascarpone! Like the other post suggested lower fat pesto from Asda is great and I use it all the time for lower fat meals!

goodfoodteam's picture

Hello again! Yes, this recipe would work well with tinned salmon and low-fat cream cheese.

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