Salmon Cannelloni
Ingredients of Salmon Cannelloni
Salmon fillets. skin removed, cut into 1 lb 454 g Chopped fresh spinach leaves 2 cups 500 mL Smoked salmon cream cheese 1/2 cup 125 mL Lemon juice 1 tbsp. 15 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Rose pasta sauce 1 cup 250 mL Fresh lasagna sheets (about 6 x 8 inches, 15 x 20 cm,each) , see Note 4 4 Rose pasta sauce 1 1/2 cup 375 mLHow to Salmon Cannelloni
Combine first 7 ingredients in large bowl. Stir.
Spread first amount of pasta sauce in greased 8 x 8 inch (20 x 20 cm) baking dish.
Cut lasagna sheets in half crosswise into 6 x 4 inch (15 x 10 cm) rectangles. Soak in warm water for about 2 mintes until softened. Pat dry.
Spread about 1/3 cup (75 mL) salmon mixture over 1 pasta rectangle, leaving 1 inch (2.5 cm) space along 1 short edge. Roll up, jelly roll-style, from opposite short edge. Place, seam-side down, in baking dish. Repeat with remaining pasta and salmon mixture. Pour se cond amount of pasta sauce over rolls. Bake, covered , in 350 F (175 C) oven for about 50 minutes until salmon is cooked and pasta is tender. Let stand, uncovered , for 10 minutes. Makes 8 cannelloni
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