Cannelloni and Lasagna with sweet cheese and cranberries

Name: Cannelloni and Lasagna with sweet cheese and cranberries - Maia M.
Ingredients: 6 pieces of cannelloni tubes; 9 sheets of lasagna; 2 x 275g sweet cow cheese; 80g (1 packet) vanilla; flavored sugar by Dr. Oetker; 3 eggs; 2 tablespoons of granulated sugar; 600g yogurt; 100g dried cranberries; 1 packet of lemon zest Finesse by Dr. Oetker

Dessert - Cannelloni and Lasagna with sweet cheese and cranberries by Maia M. - Recipia

I have made this combination of cannelloni and lasagna with sweet cheese and cranberries several times when I wanted something quick for dessert, but without complicating things too much in the kitchen. I used cannelloni tubes and lasagna sheets that were dry, straight from the box, without boiling, and store-bought cottage cheese, which works well for such recipes. When I didn't have cranberries, I also tried using raisins, but I always returned to cranberries. Quick Info Total time: approximately 1 hour and 20 minutes Preparation time: 20 minutes Baking time: 1 hour (depends on the oven) Servings: 6-8, depending on how you cut them Difficulty: easy-medium Recipe type: dessert, suitable for a family meal or an ordinary day Ingredients 6 cannelloni tubes (uncooked) 9 lasagna sheets (also uncooked) 2 x 275 g sweet cottage cheese (550 g total) 80 g vanilla-flavored sugar (1 packet Dr. Oetker) 3 eggs 2 tablespoons granulated sugar 600 g yogurt 100 g dried cranberries 1 packet lemon zest (Dr. Oetker Finesse) (If needed, raisins instead of cranberries, but not mandatory) Butter for greasing the lasagna dish Preparation Method 1. Prepare the cheese mixture: put the cottage cheese, vanilla sugar, lemon zest, eggs, and cranberries in a bowl. Mix well with a spoon or whisk to obtain a thicker cream. If the cranberries are very hard, you can soak them a little beforehand, but it’s not mandatory. 2. Mix the yogurt with the 2 tablespoons of granulated sugar in a separate bowl. Taste to ensure it’s sweet enough; the yogurt will form the sauce layer of the dessert. 3. For the cannelloni: if you have a silicone dish, it doesn’t need to be greased. Put a thin layer of yogurt on the bottom of the dish. Fill the cannelloni tubes with the cheese mixture (use a teaspoon or a bag cut at one corner). Place them on the yogurt layer and then cover them with a generous layer of yogurt on top. You will use the remaining cheese mixture for the lasagna. 4. For the lasagna: grease the dish with butter. Put a thin layer of yogurt, then cover with lasagna sheets (uncooked) to cover the entire surface. Spread half of the remaining cheese mixture, then place another layer of lasagna sheets, the rest of the cheese, and more lasagna sheets on top. Finally, cover everything with a generous layer of yogurt, ensuring the sheets are well covered. 5. Place the dishes in the oven on low heat. The baking time varies depending on the oven, but generally takes about an hour. Check at the end if the pasta is soft and no longer has hard edges when touched. 6. Let it cool slightly before cutting. You can serve them warm or at room temperature. Why I make this recipe often It’s that dessert you can make with what you have on hand and that keeps well for a day or two in the fridge. It works for breakfast, as a snack, or at the end of a meal, and doesn’t involve complicated techniques. Plus, you can always find cottage cheese and yogurt in the fridge. Tips and Variations Tips Use creamier yogurt, not too watery, to avoid excess liquid in the dish. If using a classic dish, not silicone, grease with butter and lightly line it if you want to be sure it doesn’t stick. If the sheets or cannelloni remain hard after baking, leave them in the oven for a few more minutes, possibly covered with foil. Substitutions You can use raisins instead of cranberries if you prefer a more classic taste. Vanilla sugar or vanilla-flavored sugar can be replaced with plain vanilla extract plus regular sugar. Sweet cheese can be swapped with ricotta, but the texture will be slightly different. Variations You can put a very thin layer of apricot jam between two layers of lasagna if you want a tangy note. If you like, add some finely chopped nuts to the cheese mixture. Serving Ideas Lasagna and cannelloni can be served as is, plain. You can sprinkle them with powdered sugar after they have cooled. They pair well with sour cream or cold yogurt on the side if you want something tangy. Frequently Asked Questions 1. Can I use fresh lasagna sheets? I haven’t tested with fresh sheets, but they might soften too much and not hold well in layers. 2. Do I need to boil the cannelloni beforehand? No, the tubes are filled uncooked; baking in yogurt softens them enough. 3. Can the leftovers be frozen? I do not recommend it, as the texture of the cheese and pasta changes upon thawing, and the mixture becomes watery. 4. Does the yogurt need to be Greek or can I use plain yogurt? Any type of yogurt works, just make sure it’s not too watery; otherwise, it leaves too much liquid in the dish. 5. What if I don’t have a silicone dish? Any dish can be used, just make sure it’s greased with butter, especially if you’re using lasagna sheets. Nutritional Values (estimated) Per average serving (about 1/8 of the total amount): Approximately 260-300 kcal Protein: 10-12 g Carbohydrates: 34-38 g Fats: 9-12 g Values calculated based on the ingredients in the recipe; they may vary depending on the type of cheese and yogurt. Storage and Reheating It keeps well in the fridge, covered, for 2 days. It can be eaten cold directly or reheated in the microwave, but the texture becomes softer when reheated. I do not recommend freezing. After sitting in the fridge overnight, it cuts more easily, and the layering remains cleaner.

Cannelloni and Lasagna with sweet cheese and cranberries

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