Cannelloni stuffed with spinach

Cannelloni stuffed with spinach

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Renata Macena

A gluten-free recipe full of flavour, and perfect for a family lunch or dinner.


1 package Lasagne
1 bunch spinach
1/2 package tofu
2 garlic cloves
olive oil
black pepper
1 unconcentrated tomato purée


  • Cook the lasagna pasta according to the instructions on the package and set aside.
  • In a pan, warm the spinach for some seconds in hot boiling water.
  • Remove the spinach from the pan and squeeze out the water.
  • Finally, chop the spinach and set aside.
  • Warm the olive oil, fry the garlic until golden brown and add the spinach.
  • Cook untill soft. Add the tofu and mix.
  • Season with salt and black pepper.
  • Put some filling in the pre-cooked pasta and roll it.
  • Put all the cannelloni in a baking dish and cover with tomato sauce.
  • Bake in oven for aproximately 15 to 20 minutes.
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