Pork, lemon and spinach cannelloni recipe

75 ratings Rate
  • Serves 6
  • 25mins to prepare and 55mins to cook
  • 610 calories / serving
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Heat the olive oil in a large deep saucepan and add the red onion and saute over a low heat for 8-10 minutes until softened but not coloured. Stir in the garlic, sage and pork mince and cook for 5 minutes stirring occasionally until lightly browned. Add the spinach, lemon rind and juice and cook until the spinach has wilted. Increase the heat and cook to drive off any excess liquid.  Season with salt and freshly ground black pepper. Allow to cool slightly.

Pre-heat then oven to 200*C, 180*C fan oven, Gas Mark 6. Pour the tomato pasta sauce into a large ovenproof dish. Lay the lasagne sheets out on a work surface and spread with the ricotta cheese.  Divide the minced pork mixture between the lasagne sheets spooning it along one short end of each sheet. Roll up and arrange seam side downwards on top of the pasta sauce. 

Heat the milk and butter in a pan until the butter has melted. Whisk in the flour and beat until smooth and thick. Cook for 1 minute stirring occasionally. Stir in the cheddar cheese and cook until melted. Season to taste and pour over the cannelloni rolls. Bake for 25 minutes. Scatter over the cherry tomatoes and Parmesan cheese and bake for a further 10 minutes until bubbling and golden.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


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  • Ingredients

  • 2tbsp olive oil
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1tbsp fresh chopped sage
  • 500g Tesco pork mince
  • 240g baby spinach 
  • finely grated rind and juice of 1 small lemon
  • 500g spicy pepper pasta sauce
  • 250g fresh free range egg lasagne 
  • 250g ricotta cheese
  • 400ml milk
  • 25g butter
  • 3tbsp plain flour
  • 100g mature Cheddar, grated
  • 150g cherry tomatoes, halved
  • 2tbsp freshly grated Parmesan cheese
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  • Energy 2560kj 610kcal 31%
  • Fat 32g 46%
  • Saturates 15g 75%
  • Sugars 13g 14%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 45.4g Protein 37.4g Fibre 2.7g


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