Sausage Cannelloni

    Sausage Cannelloni

    342saves
    1hr20min


    30 people made this

    About this recipe: This is an unusal dish, not your normal cannelloni, but it tastes delish. I have made this for my hubby and our friends and everyone cleared their plates! It can be fiddly though, but it's definitely worth the while!

    Keri Stirlingshire, Scotland, UK

    Ingredients
    Serves: 4 

    • 8 sausages
    • 8 sheets fresh lasagne
    • 350g jar sweet red pepper pasta sauce
    • 100g (4 oz) mozzarella, grated
    • 470g jar white sauce for lasagne
    • 25g (1 oz) Parmesan cheese

    Method
    Prep:40min  ›  Extra time:40min  ›  Ready in:1hr20min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Fry the sausages in a non-stick pan, turning regularly, for 5 mins or until browned.
    3. Dip the lasagne sheets into boiling water to make them flexible. Spread each with 1 tablespoon of the sweet red pepper sauce; place a sausage on top and roll up.
    4. Pour the remainder of the sauce into a baking dish and place each sausage cannelloni in the dish, side by side.
    5. Scatter the mozzarella over the cannelloni and pour over the white sauce. Sprinkle the Parmesan on top.
    6. Bake for 40 mins until golden-brown and bubbling hot!

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    Reviews (10)

    5

    Great recipe! I made my own pepper sauce as couldnt find it in local shops. Also could get fresh lasagne sheets but the dried ones worked well once i cooked them in boiling water for a minute or two. All worked well and my boyfriend loved it! - 27 Sep 2011

    by
    2

    This does take time to prepare and cook but is worth it in the end. I really enjoyed the end results. - 19 May 2013

    by
    2

    Delicious, especially if you use quality sausages. I've tried it with fresh lasagne sheets and the dried ones (bolied first of course), and have to say they taste better with fresh and it's far less fiddly and time consuming. Thanks for sharing... oh I also used a red lasagne sauce instead of red pepper sauce but turned out great. - 21 Sep 2012

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