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Feta & Kale Cannelloni

Feta & Kale Cannelloni

4rating out of 5

(161 reviews from our customers)

Prep Time

45 min



This comforting veggie dish lets you roll lasagne sheets into kale and feta cannelloni tubes which are topped with creamy bechamel and melty cheddar. It comes with a fresh side salad of cherry tomatoes, mint, and basil.

Prep Time

45 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 shallot
6 lasagne verdi sheets †
1 garlic clove
10g fresh mint
basil 3.18
20g fresh basil
200g kale
40g Irish mature cheddar †
250g cherry tomatoes
100g Greek Feta Cheese Cypressa †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 6 lasagne sheets<span class="strong">†</span>
  • 1 garlic clove
  • 10g mint
  • 20g basil
  • 160g shredded kale
  • 40g cheddar cheese<span class="strong">†</span>
  • 250g cherry tomatoes
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 565 kJ
134 kcal
2016 kJ
478 kcal
of which saturates
6.1 g
3.6 g
21.8 g
12.8 g
of which sugars
13.3 g
2.3 g
47.6 g
8.2 g
Fibre 0.8 g 3 g
Protein 6.8 g 24.2 g
Salt 0.49 g 1.76 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
6 lasagne sheets
durum wheat (gluten), may contain egg
1 garlic clove
10g mint
mint (100%)
20g basil
basil (100%)
160g shredded kale
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
250g cherry tomatoes
cherry tomatoes
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Feta & Kale Cannelloni

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and finely chop the shallot[s] 

Peel and finely chop (or grate) the garlic

Strip the basil leaves from the stalks, chop the stalks finely and set the leaves aside for later


2 Feta & Kale Cannelloni

Heat a large pot of boiled water over a high heat with a drizzle of olive oil 

Once boiling, add the lasagne sheets one at a time with a drizzle of olive oil in between them (this prevents them sticking together)

Cook them for 5-7 min or until they've softened but not fully cooked and once drained, lay the lasagne sheets out separately, so they don't overlap each other


3 Feta & Kale Cannelloni

Meanwhile, strip the kale leaves from their tough inner stalks and chop them finely, discarding the stalks

Heat a pan (preferably non-stick) with a matching lid over a medium heat with a drizzle of olive oil

Once hot, add the shallot and cook for 3 min or until softened

Add the garlic and kale

Cover with a lid and cook for 5 min or until the kale has wilted

4 Feta & Kale Cannelloni

Meanwhile, add 30g [60g] butter to a pot over a medium heat

Once melted, add 30g [60g] flour and stir for 2-3 min until a sandy coloured paste is formed - this is your roux

Stir 400ml [800ml] milk gradually into the roux

Whisk constantly for 4 min or until a smooth, thick sauce remains, then remove from the heat, add the basil stalks and a pinch of salt and pepper

5 Feta & Kale Cannelloni

Grate the cheddar and set aside

Crumble the feta into the softened kale 

6 Feta & Kale Cannelloni

Lightly oil an oven-proof dish 

Divide the kale and feta mixture between the lasagne sheets, then roll the filled lasagne sheets up tightly like a cigar - this is your canelloni 

Add the canelloni to your oven-proof dish with the seams facing down, pour the sauce over and top with the grated cheddar 

Put the dish in the oven for 15-20 min or until golden brown 

7 Feta & Kale Cannelloni

Meanwhile, chop the cherry tomatoes in half 

Strip the mint leaves from their stems

Chop the mint and basil leaves together, roughly

Mix the chopped tomatoes and chopped herbs together with a splash of olive oil and a pinch of salt and pepper - this is your side salad



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Once cooked, allow the cannelloni to cool slightly before serving as it will be extremely hot

Serve with the salad to the side


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