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Spinach & Sausage Cannelloni Lasagna


A little spin on lasagna that is to die for!

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Rate this recipe 4.2/5 (14 Votes)


  • Meat Sauce:
  • 1 lb mild Italian sausage, casings removed
  • 1 medium onion diced
  • 14 oz can diced tomatoes
  • 1 can tomato sauce
  • 2 tbsp brown sugar
  • salt and pepper to taste
  • Bechamel Sauce:
  • 1/4 c butter
  • 1/4 c flour
  • 4 c milk
  • 2 c shredded Italian cheese blend
  • 1/2 c shredded fresh parmesan
  • pinch nutmeg
  • salt and pepper to taste
  • 2 c chopped fresh spinach
  • 1 package fresh spinach and ricotta cannelloni



Step 1

Meat Sauce:
In large saucepan saute onion and sausage over medium heat, breaking up sausage into small pieces. When sausage is browned, add remaining ingredients and simmer for 20 minutes.
Bechamel Sauce:
In large saucepan melt butter over medium heat. Add flour, whisking to make smooth. Gradually add milk and spices; whisking to avoid lumps. Once sauce has thickened, remove from heat and add cheese blend, stirring until melted. Add spinach.
In 9 X 13 casserole dish, add enough meat sauce to cover bottom of pan. Place cannelloni in single layer on top, cover with bechamel sauce, spoon remaining meat sauce over bechamel. Top with parmesan.
Bake in 350F oven covered for 40 minutes, remove cover and bake an additional 10-15 minutes or until bubbling.
Let stand for 10 minutes and enjoy.

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