Lentil and ricotta cannelloni

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lentil-ricotta-cannelloni
  • 4Servings
  • 30 mPrep Time
  • 50 mCook Time
  • 1:20 hReady In



Print Recipe

Lentils are a healthy and budget-friendly alternative to meat. They are the perfect mince substitute in this tasty vegetarian cannelloni.

Credit by: KingOfChef

Ingredients

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Nutrients

1687 kj ENERGY
16g FAT TOTAL
7g SATURATED FAT
8g FIBRE
26g PROTEIN
67mg CHOLESTEROL
833.74mg SODIUM
14g CARBS (SUGAR)
35g CARBS (TOTAL)




Step by step method

  • Step 1

    Preheat oven to 200°C/180°C fan-forced. Grease a 18cm x 29cm (base), 6 cup-capacity ovenproof dish.

  • Step 2

    Heat oil in a saucepan over medium-low heat. Add onion, celery and carrot. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute. Add tomato and lentils. Cook, stirring occasionally, for 5 minutes or until sauce has thickened. Remove from heat.

  • Step 3

    Cut lasagne sheets in half crossways. Place 1/4 cup lentil mixture along 1 edge of each piece. Top with 11/2 tablespoons ricotta. Roll up to enclose filling. Repeat with remaining lasagne sheets, lentil mixture and ricotta.

  • Step 4

    Spread 1/3 cup pasta sauce over base of prepared dish. Arrange cannelloni, seam-side down, on sauce. Top with remaining sauce and ricotta. Sprinkle with parmesan. Bake for 30 to 35 minutes or until cannelloni is tender and cheese golden and melted. Serve with salad leaves.




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