Ingredients

2 tbsp olive oil

2 onions, halved and sliced

2 aubergines, sliced and diced

1 kg carton passata

200 ml dry white wine

3 tbsp capers

1 tbsp caster sugar

500 g tub mascarpone

300 ml milk

145 g tub fresh pesto

3 eggs, beaten

6 salmon fillets, skinned

12 sheets fresh lasagne

2 x 400 g bags spinach

50 g parmesan, grated

Basil leaves, to serve

Instructions

Step 1: Heat the olive oil in a large pan and fry the onions for 10 minutes until they start to turn golden. Add the aubergines and cook for another 5 minutes to soften.

Step 2: Pour in the passata and white wine, then stir in the capers, caster sugar, 1 tsp salt, and some black pepper. Cover and simmer for 20 minutes.

Step 3: In a bowl, combine 250 g mascarpone with the milk, pesto, and beaten eggs. Beat until the mixture is smooth.

Step 4: Halve each salmon fillet to get 2 long pieces. Spread 1 tbsp of the remaining mascarpone over each lasagne sheet, place a piece of salmon on top, season with salt and pepper, then roll up the sheet to enclose the filling.

Step 5: Wilt the spinach in a large pan without adding oil. Once wilted, squeeze out as much liquid as possible to prevent the dish from becoming watery.

Step 6: Spread the spinach evenly over the base of a large lasagne dish or roasting tin (about 27 x 35 cm). Arrange the salmon-filled pasta parcels on top.

Step 7: Pour the tomato and aubergine sauce over the parcels, then carefully pour the pesto and mascarpone mixture evenly on top.

Step 8: If freezing, cover the surface of the lasagne with cling film, then wrap the entire dish with cling film and foil. Defrost overnight in the fridge before cooking.

Step 9: To cook, preheat the oven to 190°C (170°C fan)/gas mark 5. Sprinkle the grated parmesan over the top and bake for 40 minutes until bubbling and golden.

Step 10: Let the cannelloni stand for 5–10 minutes before serving. Garnish with fresh basil leaves.

Tips & Variations

Ensure you squeeze out the spinach thoroughly to avoid a soggy bake.

For extra flavor, add a pinch of chili flakes to the tomato sauce if you enjoy a bit of heat.

You can substitute salmon with smoked salmon or cooked crab meat for variation.

Use fresh basil or parsley in place of pesto for a different herb flavor.

FAQs

Can I prepare this dish ahead of time?

Yes, the cannelloni can be assembled and refrigerated for a few hours before baking, or frozen before cooking to save time on the day you want to serve it.

Is fresh lasagne pasta necessary?

Fresh lasagne sheets work best for rolling and baking because they remain tender and cook evenly. If only dried sheets are available, cook them according to package instructions before assembly.