Cannelloni with chicken, zucchini and mushrooms

Cannelloni with chicken, zucchini and mushrooms
Serves 4

One package of fresh lasagna sheets, about 300 grams
200 gram skin and boneless chicken breasts or chicken tenderloins
1 small yellow onion
1 green zucchini
100 gram white mushrooms, champignons
1 +1 tablespoons of soft or liquid margarine or vegetable oil
1 can of low-sodium chopped tomatoes
200 milliliter cooking cream or creme fraich
200 milliliter shredded mozzarella
Fresh basil
Salt & pepper

  • Preheat oven to 200 degrees C (400F)
  • Cut chicken in small pieces
  • Peel and mince onion. (Note you will add half to the tomato sauce and half to the chicken)
  • Wash zucchini and cut in small pieces
  • Brush mushrooms clean and chop in small pieces
  • Heat up 1 tablespoon of margarine in a skillet.
  • Add chicken and fry until chicken is done, about 4-5 minutes on medium heat.
  • Season with salt and pepper to taste.
  • Transfer chicken to a bowl.
  • Add zucchini and mushrooms to the skillet and half of the chopped onions
  • Fry in the frying pan for about 3-4 minutes on medium heat. Stir regularly.
  • Mix with chicken and let the mixture cool down for about 10 minutes.
  • In a small saucepan add tomatoes, cooking cream and the second half of the chopped onions
  • Bring to boil and simmer for 10 minutes to allow onions to get soft.
  • Turn off the heat and leave the sauce for rest for 5 minutes.
  • Chop a handful of fresh basil leaves and add to the sauce.
  • Add about 3 tablespoons of the chicken mixture to each lasagna sheet.
  • You fill it in a string along the top of one of the long-sides, and then roll it to the other side so the filling stays in the middle.
  • Roll up and place in a greased pan with the opening at the bottom
  • Continue with the rest of the sheets. Lay the rolls close to each other in the pan
  • When all rolls, are done, pour the tomato sauce over and add the shredded mozzarella on top.
  • Bake in oven for 20-30 minutes
  • Note: Check your lasagna package as cooking time can differ
  • Take out and let cool for 5 minutes before serving as the tomato sauces will be very hot.

Tip! You can exchange the chicken breast for ground chicken or turkey. Or with quorn for a vegetarian alternative.

Note: In some cases the lasagna plates come as one whole length so you might have to cut them. You need sheets that are about 100-120 millimeters long.

Enjoy your meal!

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