Weekly Dose Of Healthy Recipes: Baked 3-Cheese Cannelloni

September 11, 2015


The days of warm weather are all but at their end, which means it’s about time to start cooking up hot, crispy, and delicious meals, and we can’t think of anything better to start with than this recipe for baked 3-cheese cannelloni with veggies!

This vegetarian dish is perfect for family dinners, as well as a quick-fix when you’re in a rush.

With the ingredients below, you’ll have enough to serve 6 people, while following these steps will take you only 40 minutes to prepare this super-easy recipe.


  • 100 g of Taleggio cheese
  • 500 g of tubs mascarpone
  • 1 handful of parmesan
  • Juice and zest of 2 lemons
  • 1 handful of walnuts
  • 180 g of baby spinach
  • 20 g of sage
  • 2 knobs of butter
  • 12 lasagne sheets
  • Sea salt

Step By Step Preparation

  1. Mix the cheeses, lemon zest and juice, and walnuts together. Take ¼ of the mixture and set aside, while combining spinach and seasoning with the rest of it.
  2. Fry the sage in hot butter and put half of it with the main mixture. Set the other half aside.
  3. Pour a spoonful of the mixture along the longer edges of the lasagna sheet and roll up until you’ve used all the sheets.
  4. Take the leftover cheese mix and pour over the rolls. Drizzle the rolls with a little water and throw in the rest of the sage leaves, then place the rolls in the oven.
  5. Cover your cannelloni with foil and bake at 190°C/375°F for 20 minutes.
  6. Once the cannelloni are crisp, take them out of the over and serve with some red wine.

Bon appétit!

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