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Cannelloni 2 ways
Cannelloni 2 ways
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Pleasing both meat and veggie enthusiasts is simpler than you think. One recipe, multiple delicious options!
Ingredients:
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 400g can lentils, drained, rinsed
  • 785g bottle bolognese pasta sauce
  • 250g lean beef mince
  • 4 fresh lasagne sheets, halved crossways
  • 125.00 ml reduced-fat grated cheese
  • Steamed vegetables, to serve
Instructions:
  • 1. Preheat your oven to 200°C/180°C fan-forced. Grease two 4.5cm-deep, 10cm x 16cm baking dishes. 2. Heat oil in a heavy-based saucepan over medium heat, then sauté onion, carrot, celery, and garlic until tender, approximately 3 minutes. 3. Transfer half of the sautéed mixture to a separate saucepan. Add lentils and 1/2 cup pasta sauce, cooking for 1 to 2 minutes until heated through. Remove from heat.
  • Combine the mince with the mixture and cook while breaking it up with a wooden spoon until browned, about 5 minutes. Stir in 1/2 cup of pasta sauce and cook for an additional 1 to 2 minutes until heated through. Remove from heat.
  • Lay out 1/3 cup of lentil mixture on 4 pasta pieces. Roll up the pasta to seal. Spread 1/4 cup of pasta sauce at the base of each dish. Arrange lentil cannelloni with seam down in one dish, and repeat with mince mixture in the other dish.
  • Pour on the leftover pasta sauce. Generously sprinkle with cheese. Bake in the oven for 35-40 minutes until cannelloni is tender and cheese is golden and melted. Serve alongside some delicious vegetables.

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