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