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

Preheat the oven to 180 degrees.

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.

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.

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.

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.