The BBC Good Food logo
Baked salmon & aubergine cannelloni

Baked salmon & aubergine cannelloni

By
A star rating of 4.2 out of 5.8 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

  • Freezable (Freeze up to 3 months)
Nutrition: per serving
NutrientUnit
kcal1074
fat78g
saturates36g
carbs41g
sugars23g
fibre7g
protein51g
salt2.79g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Meanwhile, spoon 250g mascarpone into a bowl with the milk, pesto and eggs, and beat until smooth.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.8 ratings
Advertisement
Advertisement
Advertisement

Sponsored content