• Prep Time 40 minutes
  • Cook Time 25 minutes
  • Serving For 6 people
  • Difficulty Hard
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Pre-Boiled Lasagne Skin:
  • 8 lasagne sheets
  • 3L water
  • 10g salt
  • Cream Cheese Béchamel (White Sauce):
  • 30g Anchor Unsalted Butter
  • 30g plain flour
  • 300ml Anchor UHT Full Cream Milk
  • 125g Anchor Cream Cheese
  • A pinch of nutmeg powder (optional)
  • Salt & course black pepper, to taste
  • 1tsp chopped parsley
  • Cheesy Chicken & Spinach Filling:
  • 50g cooking oil
  • 80g onion, chopped
  • 2 cloves garlic, chopped
  • 250g minced chicken
  • 120g chopped spinach
  • 1/2tsp dry oregano
  • Salt & course black pepper, to taste
  • 125g Anchor Cream Cheese, softened
  • 100g Anchor Extra Stretch Mozzarella Shredded
  • 20g Anchor Colby & Cheddar Shredded
  • Additional Ingredients:
  • 200g tomato puree
  • 30g Anchor Extra Stretch Mozzarella Shredded
  • 1 tbsp Perfect Italiano Aged Parmesan Grated


  1. Place a pot on a stove, fill up with water and salt. Let it boil and then lower down the heat.
  2. Add in lasagne sheet boil it slightly soften, arrange on oiled tray. Set aside for later use.
  3. To make the Cream Cheese Béchamel Sauce, melt Anchor Unsalted Butter & then add in plain flour, stir until well combines.
  4. Then pour in Anchor UHT Full Cream Milk, whisk both ingredients slowly until nicely combines and thickens.
  5. Next mix in Anchor Cream Cheese and whisk to combine, sprinkle nutmeg powder and parsley. Season with salt and pepper, keep warm.
  6. To make the filling, heat an oil in a pot. Then cook onion and garlic until slightly brown and aromatic, add in minced chicken and cook until slightly dry, add in chopped spinach & oregano.
  7. After the filling has cool down, fold in Anchor Cream Cheese, Anchor Mozzarella Shredded Cheese IQF and Anchor Colby &Cheddar Shredded Cheese.
  8. Fill a baking tray with tomato puree, then add in 1 tbsp of prepared filling into pre-boiled lasagne skin, fold nicely like cigar & place it on-top of tomato puree.
  9. Then cover the surface of cannelloni with prepared Cream Cheese Béchamel, tomato puree, additional Anchor Mozzarella Shredded Cheese IQF, bake in preheated oven of 180°C for around 25minutes or until golden brown.
  10. Take out from oven and sprinkle with Perfect Italiano Grated Cheese, serve. Enjoy!

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