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  • Full cream milk 500.0 ml
  • Cream 100.0 ml
  • Garlic (chopped) 4.0 g
  • Cheddar cheese (grated) 150.0 g
  • Breadcrumbs 70.0 g
  • Parmesan cheese 25.0 g
  • Thyme (fresh) 1.0 g
  • Lasagne sheets 110.0 g
  1. Method:

    • Pre cook the lasagna sheets in boiling water. Cut in half length ways
    • Loosely roll upeach lasagna sheet to resemblea tube (like cannelloni), standing upwards and place into an oven proof dish.
    • In a pot, bring half the milk, cream, thyme and garlic to a boil.
    • Add in the Knorr White Sauce powder to the remaining cold milk and make a slurry by whisking together. Pour into the pot and stir continuousfor 3 minutes.
    • Add the cheese and Robertsons Turmeric to the pot, stirring continuously. Once thickened, remove from stove top and pour straight onto the pasta, covering it completely.
    • In a bowl, mix the breadcrumbs, parmesan cheese and Robertsons Mixed Herbs together and sprinkle on top of pasta.
    • Bake for 10 minutes or until the top is crispy and brown.
    • Garnish with a sprig of thyme.
    • serves 3 to 4 portions
  2. Chef's Tip:

    • You can substitute pasta for pennepasta.
    • Spinach and feta or savorymince or chopped cooked chicken could also be used to stuffed inside the cannelloni tubes.