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Lentil and ricotta cannelloni
Lentil and ricotta cannelloni
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
"Swap meat for nutritious lentils in this delicious vegetarian cannelloni, a budget-friendly and healthy choice."
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, peeled, finely chopped
  • 400g can diced tomatoes
  • 400g can brown lentils, drained, rinsed
  • 4 sheets fresh lasagne pasta
  • 480.00 gm reduced-fat ricotta, crumbled
  • 412.50 gm tomato and basil pasta sauce
  • 62.50 ml finely grated parmesan cheese (or vegetarian hard cheese)
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and grease a 18cm x 29cm (base), 6 cup-capacity ovenproof dish.
  • Heat oil in a saucepan over medium-low heat. Sauté onion, celery, and carrot until softened, about 6 to 8 minutes. Stir in garlic and cook for 1 minute. Add tomato and lentils, and simmer until sauce thickens, about 5 minutes. Remove from heat.
  • Cut the lasagne sheets in half crossways. Place a generous 1/4 cup of lentil mixture along one edge of each piece. Add a luxurious 1 1/2 tablespoons of ricotta on top. Roll them up to envelop the filling. Repeat with the rest of the lasagne sheets, lentil mixture, and ricotta.
  • Spread 1/3 cup pasta sauce evenly on the bottom of the dish. Place the cannelloni seam-side down on top of the sauce. Spread the remaining sauce and ricotta over the cannelloni. Sprinkle with Parmesan cheese. Bake for 30-35 minutes until the cannelloni is tender and the cheese is golden and melted. Serve with salad leaves.

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