Prawn cannelloniReviewed by our expert panel
(at time of publication)
- 40g reduced-fat spread
- 2 tablespoons flour
- 1 ¼ cups skim milk
- 600g prawns
- 4 fresh lasagne pasta sheets
- 400g tomato pasta sauce
- 2 tablespoons finely grated parmesan cheese
1 Preheat oven to 200°C. Lightly grease a 7cm-deep, 18x25cm (base) ovenproof dish. To make white sauce, melt spread in a saucepan over a medium heat. Add flour. Stir. Cook until bubbly. Remove from heat. Add milk slowly, whisking constantly. Return to heat and bring to the boil, stirring constantly. Add prawns, reduce heat and simmer for 1-2 minutes, until prawns are cooked through and pink.
2 Spoon one-third of the tomato pasta sauce into prepared dish. To make cannelloni, cut pasta sheets in half. Spoon quarter cupfuls of seafood mixture along short edge of pasta. Roll up. Place in prepared dish. Repeat with remaining pasta and mixture.
3 Pour remaining tomato sauce over cannelloni. Top with white sauce. Sprinkle with parmesan. Bake for 15-20 minutes or until pasta is tender. Serve with steamed greens.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 4g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information