INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350F. Spread the tomato sauce in the bottoms of 4
individual gratin dishes or in the bottom of a shallow baking dish
just large enough to hold 8 cannelloni in one layer. In a saucepan
melt the butter over moderately low heat, whisk in the flour, and  cook
the roux, whisking, for 3 minutes. Add the milk in a stream,  whisking,
simmer the bechamel, whisking constantly, for 2 minutes,  and season it
with salt and pepper. Transfer the bechamel to a bowl  and let it cool,
covered. In a pan of hot water let the sheets of  lasagne soak for 10
to 15 minutes, or until they are softened. To the  bechamel add the
cod, the Swiss chard with roasted pepper, the  chopped basil, and salt
and pepper to taste and combine the mixture  well.  If using the square
lasagne sheets halve each sheet to form 2  rectangles. Working with 1
rectangle at a time, spread about 1/3 cup  of the cod mixture
lengthwise down the center of each sheet,  beginning with a long side
roll up the sheet to enclose the filling,  leaving both ends open, and
arrange 2 cannelloni, seam sides down, in  each dish, spooning some of
the tomato sauce over them. Bake the  cannelloni, covered with foil, in
the middle of the oven for 230 to  25 minutes, or until they are heated
through, garnish them with the  basil sprigs, and serve them with the
Parmesan.  Serves 4.  Gourmet May 1993  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1963
Calories From Fat: 905
Total Fat: 102.7g
Cholesterol: 553.2mg
Sodium: 3014.3mg
Potassium: 2830.7mg
Carbohydrates: 67.4g
Fiber: 20.3g
Sugar: 14.9g
Protein: 195.6g