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Export 19 ingredients for grocery delivery
Step 1
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
Step 2
Whisk in milk and nutmeg, bring sauce to a simmer, then reduce heat to low and cook until thick, whisking occasionally, 10 minutes.
Step 3
Season besciamella with salt.
Step 4
Preheat oven to 450℉.
Step 5
Toss tomatoes, onion, and garlic with oil; season with kosher salt and red pepper flakes.
Step 6
Transfer mixture to a baking dish; roast until tomatoes blister, 35-40 minutes.
Step 7
Purée mixtue in a food processor or with a handheld blender.
Step 8
Fill a large square deep casserole with the hottest tap water. Put the dry lasagna noodles in, and let the noodles soak for 20 minutes before draining.
Step 9
To prevent sticking, place the noodles in the water one at a time and swirl occasionally.
Step 10
When the noodles are done, stack in a single layer between sheets of foil coated with non stick spray. Finish
Step 11
Combine ricotta, 1 cup Pecorino, mozzarella, spinach, parsley, oil, garlic, and nutmeg for the filling; season with salt, black pepper, and red pepper flakes.
Step 12
To assemble cannelloni, spray the bottom and sides of a 3-quart baking dish with vegetable spray, then coat the bottom of the dish with Besciamella.
Step 13
Fill each lasagna sheet with a scant 1/4 cup filling and gently roll.
Step 14
Arrange cannelloni, seam sides down, in dish; spread 3 cups tomato sauce over the top, then sprinkle with remaining 1 cup Pecorino.
Step 15
Bake cannelloni 30 minutes; serve with remaining sauce on the side.
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