Fat Loss Cannelloni
This dish offers a high-protein, lower-calorie take on classic cannelloni, making it suitable for those with fat loss goals who still want to enjoy pasta. The recipe uses a clever hack of rolling lasagna sheets instead of stuffing traditional cannelloni tubes, which simplifies the preparation process.
Ingredients
- Fresh Egg Lasagna Sheets
- Turkey breast mince
- Baby Spinach
- Garlic powder
- Onion powder
- Lemon Pepper seasoning
- Chilli flakes
- Breadcrumbs
- Light smooth Ricotta cheese
- Egg
- Grana Padano cheese
- Barilla Arrabbiata Sauce
- Cottage Cheese
- Light Shredded Cheese
Method
- 1
In a large mixing bowl, combine the turkey breast mince, chopped baby spinach, garlic powder, onion powder, lemon pepper seasoning, chilli flakes (if using), and breadcrumbs.
- 2
Add the light smooth ricotta cheese and crack in the egg.
- 3
Using your hands, mix all the filling ingredients together until well combined.
- 4
Grate the Grana Padano cheese into the filling mixture and mix it in.
- 5
Take the fresh lasagna sheets and cut them in half crosswise.
- 6
Spoon a portion of the filling onto one of the cut lasagna sheets and spread it out. Roll the sheet up tightly to form a cannelloni tube. Repeat with the remaining sheets and filling.
- 7
Arrange the rolled cannelloni side-by-side in a baking dish.
- 8
Pour the arrabbiata sauce over the top of the cannelloni.
- 9
Dollop the cottage cheese over the sauce.
- 10
Sprinkle the light shredded cheese evenly over the top.
- 11
Cover the baking dish tightly with aluminum foil.
- 12
Bake in a preheated oven until the pasta is cooked and the filling is heated through. The social media post does not specify a temperature or time, but a standard bake would be around 180°C (350°F) for 20-25 minutes covered, then uncovered for another 10-15 minutes until the cheese is golden and bubbly.
- 13
Once cooked, remove from the oven. Serve hot.
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