Feta & Kale Cannelloni

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 45 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              40g Irish mature cheddar †
+            

+            
+              100g Greek Feta Cheese Cypressa †
+            

+            
+              10g fresh mint
+            

+            
+              6 lasagne verdi sheets †
+            

+            
+              20g fresh basil
+            

+            
+              200g kale
+            

+            
+              250g cherry tomatoes
+            

+            
+              1 shallot
+            

+            
+              1 garlic clove
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            
+              1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
+            

+            Boil a kettle

+            Peel and finely chop the shallot[s]

+            Peel and finely chop (or grate) the garlic

+            
+              Strip the basil leaves from the stalks, chop the stalks finely and
+              set the leaves aside for later
+            

+            
+              2. Heat a large pot of boiled water over a high heat with a
+              drizzle of olive oil
+            

+            
+              Once boiling, add the lasagne sheets one at a time with a drizzle
+              of olive oil in between them(this prevents them sticking together)
+            

+            
+              Cook them for 5-7 min or until they've softened but not fully
+              cooked and once drained, lay the lasagne sheets out separately, so
+              they don't overlap each other
+            

+            
+              3. Meanwhile, strip the kale leaves from their tough inner stalks
+              and chop them finely, discarding the stalks
+            

+            
+              Heat a pan (preferably non-stick) with a matching lid over a
+              medium heat with a drizzle of olive oil
+            

+            
+              Once hot, add the shallot and cook for 3 min or until softened
+            

+            Add the garlic and kale

+            
+              Cover with a lid and cook for 5 min or until the kale has wilted
+            

+            
+              4. Meanwhile, add 30g [60g] butter to a pot over a medium heat
+            

+            
+              Once melted, add 30g [60g] flour and stir for 2-3 min until a
+              sandy coloured paste is formed - this is your roux
+            

+            Stir 400ml [800ml] milk gradually into the roux

+            
+              Whisk constantly for 4 min or until a smooth, thick sauce remains,
+              then remove from the heat, add the basil stalks and a pinch of
+              salt and pepper
+            

+            5. Grate the cheddar and set aside

+            Crumble the feta into the softened kale

+            6. Lightly oil an oven-proof dish

+            
+              Divide the kale and feta mixture between the lasagne sheets, then
+              roll the filled lasagne sheets up tightly like a cigar - this is
+              your canelloni
+            

+            
+              Add the canelloni to your oven-proof dish with the seams facing
+              down, pour the sauce over and top with the grated cheddar
+            

+            
+              Put the dish in the oven for 15-20 min or until golden brown
+            

+            7. Meanwhile, chop the cherry tomatoes in half

+            Strip the mint leaves from their stems

+            Chop the mint and basil leaves together, roughly

+            
+              Mix the chopped tomatoes and chopped herbs together with a splash
+              of olive oil and a pinch of salt and pepper - this is your side
+              salad
+            

+            
+              Once cooked, allow the cannelloni to cool slightly before serving
+              as it will be extremely hot
+            

+            Serve with the salad to the side

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 564 kJ 2016 kJ 133 + kcal 478 kcal
Fat 6.1 g 21.8 g
of which saturates 3.6 g + 12.8 g
Carbohydrate 13.3 g 47.6 g
of which sugars 2.3 g + 8.2 g
Fibre 0.8 g 3.0 g
Protein 6.8 g 24.2 g
Salt + 0.49 g 1.76 g +

+ +