Canneloni Slow Cooker Recipe

Canneloni Slow Cooker Recipe

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 cup (160 g) finely chopped onion
• 1 cup (180 g) peeled and chopped roma tomatoes
• ½ teaspoon minced garlic
• ½ teaspoon Italian seasoning
• 2/3 cup (160 ml) dry white wine
• 2/3 cup (160 ml) vegetable broth
• 2 tbsps (32 g) no-salt-added tomato paste
• lasagna noodles
• 1 cup (250 g) ricotta
• 115g fresh mozzarella, shredded
• 1/3 cup (27 g) shredded Parmesan

Method

1. Saute the onion in the oil until soft
2. Transfer to the slow cooker
3. Stir in the tomatoes, garlic, and seasoning
4. Cover and cook on high for 1 hour
5. Reserve about half the sauce
6. Stir the wine, broth, and tomato paste into the sauce remaining in the cooker
7. Cook for 1 hour more
8. Cook the lasagna noodles according to package directions
9. Drain
10. Add the ricotta and mozzarella to the reserved tomato mixture
11. Divide the ricotta mixture between the lasagna sheets, placing near one end
12. Roll up the sheets to form a tube
13. Fit the lasagna rolls into the sauce in the cooker, spooning some sauce over each roll
14. Cover and cook on high for 1 hour and then turn to low and cook for 1 hour longer
15. Yield: 6 servings
16. Per serving: 142 g water; 413 calories (27% from fat, 20% from protein, 53% from carb)

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Full List of Slow-Cooker Recipes