RICOTTA CANNELLONI with mushrooms and spinach


olive oil for frying
400g mushrooms, sliced
4 garlic cloves, diced
300g spinach
20 lasagne sheets, part-boiled
1 cup marinara sauce
½ cup water

For the ricotta:
500g tofu
¼ cup nutritional yeast
lemon juice from two lemons
1 tbsp olive oil
2 handfuls fresh basil
½ tsp salt and pepper


Heat olive oil in a frying pan, add mushrooms and fry for ten minutes.

In a blender, mix all ricotta ingredients until smooth.

To the frying pan, add garlic for a few seconds, and spinach until it’s reduced.

Coat lasagne sheets with the ricotta, add a spoonful of veggies from the frying pan and roll into cannelloni.

Mix half of the marinara sauce with water in a casserole, place the cannelloni and cover with the remaining sauce. You can sprinkle with grated cheese.

Bake for 25 minutes in a pre-heated oven at 180oC. Decorate with a few fresh basil leaves.

Previous articleANIMAL INKLING – with just a dash of brightness
Next articleMATCHA CHEESECAKE – ten-ingredient antioxidant treat!
The Gibraltar Magazine is your monthly business, entertainment, and lifestyle source. Providing the community with the latest breaking news and quality content since 1995. Every month, 100 pages are packed with gripping features from a cross- section of the Gibraltarian community in business, culture and leisure. We have pledged to support the wealth of local talent, constantly promoting young artists, musicians, authors and entrepreneurs and presenting what’s on around the Rock. In the business section, we focus on finance, property, and gaming industries. Embracing the latest technology and updating our website daily, we’re able to provide increased and up-to-the-minute information. The magazine has been operating for 25 years, which speaks volumes for our forward-thinking team who strive to take a fresh direction each month, as well as our loyal readership and confidence of advertisers.