Thanksgiving Spinach Canneloni | Cooking With Jade

Thanksgiving Spinach Canneloni

Thanksgiving Spinach Canneloni
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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