This dish contains the following allergens: Milk/Dairy, Tree Nuts
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1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Utensils
Step 1
In a bowl, combine the broccoli, both goat and cream cheese, mint, pine nuts, chili, honey and 1.5 tbsp of olive oil. Season with salt and pepper then set aside
Step 2
In the meantime either: boil some water to make the cannelloni: Immerse a sheet of lasagna for 2 minutes, then take it out and place some cheese & broccoli mixture creating a 3 cm strip crosswise and roll it on itself to form cannelloni. Glue it with a little bit of water on the inner edge and finish rolling it. Repeat until all lasagna sheets were used up. Alternatively, fill ready-made cannelloni with a teaspoon or a pastry bag
Step 3
Toss the diced onion in 1 tbsp of olive oil and spread it evenly on the tray. Turn on your oven and select ROAST, set the temperature to 180°C and the cooking time to 35 minutes. Press START / PAUSE to start preheating
Step 4
Once the unit has preheated, place the tray directly on the rack
Step 5
After 5 minutes of cooking, take the tray out of the oven, add half of the tomato coulis, mix with the onions and place the cannelloni on top. Cover them with the rest of the tomato coulis. Cover with baking paper and then with aluminum foil. Seal tightly around the edges. Place the tray back in the oven
Step 6
When cooking is complete, remove both aluminum foil and baking paper. Cover cannelloni with grated mozzarella cheese
Step 7
Select GRILL, set the temperature to HI and time to 3 minutes. Once unit beeps to signify it has preheated, place sheet pan back in the oven
In a bowl, combine the broccoli, both goat and cream cheese, mint, pine nuts, chili, honey and 1.5 tbsp of olive oil. Season with salt and pepper then set aside
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Step 2 of 8
In the meantime either: boil some water to make the cannelloni: Immerse a sheet of lasagna for 2 minutes, then take it out and place some cheese & broccoli mixture creating a 3 cm strip crosswise and roll it on itself to form cannelloni. Glue it with a little bit of water on the inner edge and finish rolling it. Repeat until all lasagna sheets were used up. Alternatively, fill ready-made cannelloni with a teaspoon or a pastry bag
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Step 3 of 8
Toss the diced onion in 1 tbsp of olive oil and spread it evenly on the tray. Turn on your oven and select ROAST, set the temperature to 180°C and the cooking time to 35 minutes. Press START / PAUSE to start preheating
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Step 4 of 8
Once the unit has preheated, place the tray directly on the rack
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Step 5 of 8
After 5 minutes of cooking, take the tray out of the oven, add half of the tomato coulis, mix with the onions and place the cannelloni on top. Cover them with the rest of the tomato coulis. Cover with baking paper and then with aluminum foil. Seal tightly around the edges. Place the tray back in the oven
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Step 6 of 8
When cooking is complete, remove both aluminum foil and baking paper. Cover cannelloni with grated mozzarella cheese
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Step 7 of 8
Select GRILL, set the temperature to HI and time to 3 minutes. Once unit beeps to signify it has preheated, place sheet pan back in the oven
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
Step 8 of 8
Serve with green salad
1 medium
head of broccoli, chopped into couscous
300g
fresh goats cheese
100g
cream cheese
100g
shredded mozzarella
10
fresh mint leaves, finely chopped
60g
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
1 liter
tomato coulis
1
onion, finely diced
To taste
salt & pepper
1 medium
head of broccoli, chopped into couscous
10.5oz
fresh goats cheese
3.5oz
cream cheese
3.5oz
shredded mozzarella
10
fresh mint leaves, finely chopped
2.1oz
pine nuts
1/2 tsp
Espelette chili pepper (optional)
2 tbsp
honey
1.5 + 1 tbsp
olive oil
20 sheets
fresh lasagna or 20 tubes ready-made cannelloni
