This is a very rich dish. Often, I find it’s best served as a small appetizer rather than an entree because of the meat and cheese filling.
Original recipe makes 12 cannelloni
Ingredients
1 (8 ounce) package lasagna noodles
2 teaspoons vegetable oil
10 ounces ground lamb
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 (5.5 ounce) package crumbled goat cheese
1 bunch fresh mint
1/4 cup pine nuts
6 tablespoons olive oil
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PREP
20 mins
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COOK
25 mins
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READY IN
45 mins
Directions
- Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
- Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
- Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
Nutrition
Calories: 490 kcal
Carbohydrates: 29.5 g
Cholesterol: 52 mg
Fat: 33 g
Fiber: 1.7 g
Protein: 20.3 g
Sodium: 357 mg