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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 quarts boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper. | 2. While noodles are cooking, melt butter and olive oil in a large skillet. | 3. Saute onion, garlic and mushrooms until they're tender; add remove from heat; set aside. | 4. Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture. | 5. Combine chicken with the onions, garlic, mushrooms and the fat in which they were sauteed; add egg, cream and seasonings. Add spinach (cooked) and mix well. | 6. Cut each lasagna noodle into 2 or 3 pieces-each piece should be 3 to 4 inches long; place a tablespoonful of the chicken filling on each piece and roll into a tubular shape. If you don't want to make canneloni, just layer the ingredients like you would for lasagna. | 7. Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce. | 8. CHEESE SAUCE: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste. | 9. Gradually add the chicken broth, whisking constantly to prevent lumps; add cream, salt and pepper. Cook, stirring constantly, until thickened and smooth; remove from heat. Stir in 3/4 cup grated Parmesan cheese and mix well. | 10. I like to use, both, red and white sauce on this one. I spoon over a strip of the white sauce, next to it I spoon on some red; keep doing that across the dish until the sauce covers the noodles. The red/white pattern makes it look pretty and gives the dish a little more flavor. It also cuts back on some of the fat. | 11. Spoon sauce over cannelloni in baking dish; sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; refrigerate until you're ready to bake it. | 12. BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 minutes or until sauce bubbles and top browns. If you'll be making lasagna, bake in a 350-degree oven for 25-30 minutes, or until it's bubbly and the top is browned a bit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 3/4	cups	cooked diced	-	-	-	-
lasagna noodle	1	lb		403.4676	0.0	89.7602	2.2667
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		chopped	403.4676	0.0	89.7602	2.2667
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
mushroom	4	ounces	chopped	38.5553	7.6997	2.5401	0.5557
egg	1		beaten	71.5	0.36	6.28	4.755
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
salt	1/2	teaspoon		-	-	-	-
spinach	1	bunch	cooked	-	-	-	-
butter	3	tablespoons		171.0	7.857	5.343	14.4
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
half	3	cups		-	-	-	-
salt pepper				403.4676	0.0	89.7602	2.2667
parmesan cheese	1	cup		296.0	32.0	32.0	4.0
mozzarella cheese	1/2 - 1	cup	grated	-	-	-	-
spaghetti sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.