English
Cannelloni stuffed with lentil bolognese
topped with a béchamel from zucchini and grana padano cheese
You can surprise your dinner guests with these delicious cannelloni or simply enjoy a good dish with Italian style.
Preparation time:
50 min.
Difficulty level:
Easy
Allergens:
milk, wheat, celery, soya, gluten
Utensils:
Oven dish
Ingredients
Cooked lentils
Carrot
Onion
Plum tomato
Celery
Fried tomato sauce
Dried oregano
Fresh parsley
Ground cumin
Soy milk
Grana padano cheese
Rice flour
Ground nutmeg
Zucchini
Garlic
Vegetable broth
Cannelloni
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3448
824
26
7
115
25
20
39
17
722
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash all the vegetables. Peel the carrot, onion and garlic. Finely chop the celery, 1/2 clove of garlic and 1/4 of the onion. Grate the carrot and tomatoes (discard the skin). Heat half a tablespoon of olive oil in a pan and sauté the garlic, onion and celery for 3-5 minutes until the onion is golden brown. Add the carrot and cook it for another 5 minutes, while stirring occasionally. Add the tomatoes and tomato sauce. Season with the oregano, cumin and fresh parsley. Add salt and pepper to taste. Let it cook for 5 minutes. Drain and wash the lentils, and add them to the pot. Let everything simmer for 10 more minutes until the liquid has evaporated. Let the bolognese filling cool down on a plate.
3.
For the béchamel: add the flour and 2 tablespoons of oil to a sauce pan. Cook it for 1 minute, while making sure not to burn it. Add the milk and stir it with a whisk until it starts to boil. Remove the pan from the heat, season it with salt, pepper and nutmeg and set aside.
4.
Finely chop the zucchini, 1/4 of the onion and 1/2 clove of garlic. Heat a tablespoon of oil in a frying pan and sauté the onion and garlic for 1 minute, then add the zucchini and salt and pepper to taste. Let it cook for about 3 minutes until the zucchini is tender. Add 200ml of water and the vegetable broth. Bring it to a boil and let it boil for 1 minute. Add the béchamel and mix everything.
5.
Fill the cannelloni with the bolognese. Add a thin layer of the béchamel sauce to an oven dish and place the cannelloni next to each other on the sauce. Cover them with the rest of the béchamel sauce and finish by sprinkling it with grated cheese.
6.