Thanksgiving Spinach Canneloni Recipe | Cooking With Jade

Thanksgiving Spinach Canneloni Recipe

Thanksgiving Spinach Canneloni Recipe
Thanksgiving Spinach Canneloni
Thanksgiving Spinach Canneloni

Thanksgiving Spinach Canneloni

Spinach Cannelloni is one of my favorite thanksgiving dinner recipes which I also often offer to various family meetups. Here I create a creamy mixture using almond milk and lemon juice to add more flavor to the Cannelloni.
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 226 kcal


  • To make the Basil and the Spinach Filling
  • 2 Cups of soaked cashews
  • 3 Crushed garlic cloves
  • ¼ Cup of nutritional yeast
  • 1 Tablespoon of lemon juice
  • ½ Cup of almond milk
  • ½ Cup of basil
  • ¾ cup of spinach
  • ¼ Teaspoon of salt
  • ½ Teaspoon of pepper
  • 2 Eggplants
  • To make the tomato Sauce
  • 2 Tablespoons of olive oil
  • 2 Minced garlic cloves
  • 1 Can of chopped tomatoes
  • 1 Teaspoon of honey
  • 1 Pinch of salt
  • 1 Pinch of pepper
  • 2 Tablespoons of chopped basil


  • Preheat your oven to a temperature of about 350° F
  • Drain the cashews; then place it into a food processor with the nutritional yeast
  • Add the lemon juice and the almond milk; then blend it until you obtain a creamy mixture
  • Add the spinach and the basil; then pulse it very well
  • Season the spinach with 1 pinch of salt and 1 pinch of pepper; then set it aside
  • Slice the eggplants with clean paper towels in order to remove any excess of salt
  • Bake the eggplant in the oven for about 15 minutes at a temperature of about 390° F
  • Make the sauce by heating the olive oil into a saucepan over a medium heat; then add the garlic and let cook for about 10 minutes
  • Season very well with 1 pinch of salt, 1 pinch of pepper
  • Pour a small quantity of the sauce into the bottom of a baking tray
  • Put around 2 to 3 spoonfuls of the basil mixture and the spinach over the slices of the eggplants
  • Tightly roll the eggplant slices and place it into the baking tray
  • Pour the remaining quantity of the sauce over the eggplants and bake it for about 15 minutes
  • Remove the eggplant cannelloni from the oven and top it with chopped basil
  • Serve and enjoy your dinner!


Calories 226g | Fats 10.3g | Cholesterol 12mg | Total Carbohydrate 16g | Protein 16.5g
Keyword Italian Food

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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