Ingredients
For the tomato sauce
4 cloves minced garlic
6 tbsp. olive oil
8 large ripe tomatoes diced
1 tbsp. brown sugar
1/2 tsp crushed chili sauce or chili flakes
salt and pepper to season
6 tbsp. balsamic vinegar
3 tbsp. chopped fresh herbs (Basil, thyme, oregano, chives, and parsley)
For the cannelloni filling
4 large boneless skinless grilled chicken breasts
3 tbsp. olive oil
2 cloves garlic minced
salt and pepper to season
3 tbsp. chopped fresh herbs (Basil, thyme, oregano, chives, and parsley)
2 cups ricotta cheese
8 ounces mixed cheeses grated (Emmental, Gouda, Cheddar, Mozzarella, Monterey Jack)
2 eggs
3 tbsp. freshly grated Parmesan cheese
1/2 tsp nutmeg
To prepare the cannelloni
8 fresh lasagna sheets
12 ounces mixed cheeses grated (Emmental, Gouda, Cheddar, Mozzarella, Monterey Jack)
2 tbsp. chopped fresh herbs (Basil, thyme, oregano, chives, and parsley)
Instructions
To prepare the tomato sauce
Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
Continue to cook until the tomatoes soften and the compote reduces to a chunky jam-like consistency. Add the balsamic vinegar and the fresh herbs in the final minute or two of cooking.
To prepare the filling
Diced the grilled chicken fine.
Sauté the garlic in the olive oil toss in the chicken and cook 1 minute. Season with the salt and pepper.
Set aside to cool for 10 or 15 minutes then add the herbs ricotta, mixed cheeses, egg yolks, nutmeg and Parmesan cheese.
To prepare the cannelloni
Preheat oven to 350°F (180°C). If your lasagna sheets are very large you can cut them in half. Sheets are required to be about 6×6 inches. Brush with warm water.
Lightly butter 2 8×8 inch baking dishes or a large baking dish of the equivalent size.. Spoon a thin layer of the sauce to cover the bottom of the pan/s.
Spoon 1/8 of the filling onto each lasagna sheet and gently roll the sheet up into a tube about an inch thick.
Place the cannelloni in the pan seam side down, cover with the remaining sauce, a sprinkle of the fresh herbs and then sprinkle on the grated cheeses evenly. Bake for about 40 minutes until the sauce bubbles and the cheese is melted and begins to brown.
Allow to cool 10-15 minutes to set before serving.
Serves 4