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Baked salmon & aubergine cannelloni


Baked salmon & aubergine cannelloni Recipe

Ingredients:
  • 2 tbsp olive oil
  • 2 onions , halved and sliced
  • 2 aubergines , sliced and diced
  • 1kg carton passata
  • 200ml dry white wine
  • 3 tbsp capers
  • 1 tbsp caster sugar
  • 500g tub mascarpone
  • 300ml milk
  • 145g tub fresh pesto
  • 3 eggs , beaten
  • 6 salmon fillets , skinned
  • 12 sheets fresh lasagne
  • 2 x 400g bags spinach
  • 50g Parmesan , grated
  • basil leaves , to serve
Directions:
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Rank

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