Baked salmon aubergine cannelloni
Ingredients
- 2 tbsp olive oil
- 2 onions, halved and sliced
- 2 aubergines, sliced and diced
- 1kg carton passata
- 200ml dry white wine
- 3 tbsp capers
- 1 tbsp caster sugar
- 500g tub mascarpone
- 300ml milk
- 145g tub fresh pesto
- 3 eggs, beaten
- 6 salmon fillets, skinned
- 12 sheets fresh lasagne
- 2 x 400g bags spinach
- 50g parmesan, grated
- basil leaves, to serve
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