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RECIPES
| Calories | 107,17 Kcal |
| Fat | 2,62 g |
| of which saturated fat | 1,33 g |
| Carbohydrates | 8,82 g |
| of which sugar | 3,69 g |
| Proteins | 3,69 g |
| Salt | 0,23 g |
| Calories | 107,17 Kcal |
| Fat | 2,62 g |
| of which saturated fat | 1,33 g |
| Carbohydrates | 8,82 g |
| of which sugar | 3,69 g |
| Proteins | 3,69 g |
| Salt | 0,23 g |
Finely chop leek and mushrooms. Laminate courgette with a potato peeler. Cover the bottom of an oven dish with tomato sauce. Sprinkle mozzarella on top of the cannelloni. paso 5 paso 6 Finely chop leek and mushrooms. Laminate courgette with a potato peeler. Cover the bottom of an oven dish with tomato sauce. Sprinkle mozzarella on top of the cannelloni. paso 5 paso 6Cooking step by step
Mise en place:
Heat a dash of oil in a frying pan and sauté until golden brown.
Add spinach and let it wilt. Add raisins. Season with salt and and pepper. Remove from heat.
Preheat oven to 180ºC. 
While the vegetables are cooking:
The cannelloni:
Spread mató on the courgette sheets and add the mushrooms and spinach stirfry on top.
Make a roll like in the picture.
Put the cannelloni on the tomato sauce. (important that they are “standing up” and not lying down). 
To the oven:
Bake at 180º for aprox 10-15 min until golden brown. 
paso 5
paso 6
Cooking
step by stepMise en place:
Heat a dash of oil in a frying pan and sauté until golden brown.
Add spinach and let it wilt. Add raisins. Season with salt and and pepper. Remove from heat.
Preheat oven to 180ºC. 
While the vegetables are cooking:
The cannelloni:
Spread mató on the courgette sheets and add the mushrooms and spinach stirfry on top.
Make a roll like in the picture.
Put the cannelloni on the tomato sauce. (important that they are “standing up” and not lying down). To the oven:
Bake at 180º for aprox 10-15 min until golden brown. paso 5
paso 6
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