Allyson Gofton - Smoked Fish in Quick Cannelloni

Publish Date
Thursday, 15 June 2017, 12:24PM
By Allyson Gofton

Roll large lasagne sheets up to enclose a filling to make over-sized cannelloni rolls. I have used smoked trevally here.


  • 200 grams smoked fish (trevally is nice here)
  • 300 gram tub ricotta cheese
  • 1 cup cooked chopped spinach
  • ¼ cup chopped fresh parsley
  • 2 eggs
  • salt and pepper
  • 6 dried lasagne sheets
  • 1 cup grated mozzarella cheese
  • ½ cup grated Parmesan cheese or use tasty cheddar
  • 300 ml bottle cream


  1. Flake the fish finely into a bowl. Stir in the ricotta cheese, spinach, parsley , eggs, salt and pepper and mix together well.
  2. Bring a large saucepan of salted water to the boil and cook the lasagne sheets for 5 minutes only. (Cook 2 or 3 at a time so they do not stick together).
  3. Place the lasagne sheets on a board and spoon 1/6th of the mixture across the sheet. Roll up like a sausage roll and place into a well greased 6- 8 cup capacity lasagne style baking dish. Repeat with the remaining ingredients.
  4. Sprinkle the grated mozarella and Parmesan cheese on top. Carefully pour over the cream.
  5. Bake at 180ºC for 30 minutes. If the top is not quite golden enough, place under the grill for a few minutes until deep golden. Serve with a crisp salad or freshly cooked green vegetables.

Cooks Tips

- If using frozen spinach, defrost and then squeeze the spinach between two plates to remove all the excess moisture. Variations - Use a well chopped smoked chicken breast in place of the fish. - Add different herbs other than parsley, such as chives or a few leaves of thyme.

Find more delicious recipes by Allyson here.

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