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Vegie cannelloni with pink sauce
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Cheesy, saucy vegetarian favorite that will wow a crowd.
Ingredients:
  • 2 brown onions, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • Pinch dried chillies, optional
  • 400g cauliflower, trimmed, coarsely chopped
  • 250g cup mushrooms, coarsely chopped
  • 62.50 ml chopped fresh basil leaves, plus extra, to serve
  • 82.50 ml chopped fresh continental parsley, plus extra, to serve
  • 120g (1 1/2 cups) coarsely grated cheese, such as cheddar or mozzarella
  • 180ml (3/4 cup) tomato pasta sauce
  • 40.00 gm crème fraîche, sour cream or thickened cream
  • 125ml (1/2 cup) water
  • 6 fresh lasagne sheets
Instructions:
  • In a large frying pan, heat oil over high heat. Add onion and cook on medium-low heat, stirring often, for 10 minutes until golden. Stir in garlic and cook for another minute until fragrant. Optionally add chili. Add cauliflower and mushroom, cover, and cook for 10 minutes until cauliflower is tender. Transfer to a bowl and mix in basil, parsley, and 40g (1/2 cup) cheese. Season to taste. Enjoy!
  • In a jug, mix together the pasta sauce, creme fraiche, and water. Pour the mixture into a 24 x 31cm baking dish.
  • 1. Preheat your oven to 180C/160C fan forced and prepare a baking dish. Lay a pasta sheet on your work surface and spread one-sixth of the cauliflower mixture along one short side of the sheet. Roll it up and place it in the baking dish. Repeat this with the rest of the cauliflower mixture and pasta sheets. Sprinkle the remaining cheese on top. Cover the dish with baking paper and foil, then bake for 25 minutes. After that time, remove the paper and foil and bake for another 15 minutes or until the dish is bubbling and the cheese is golden. Finally, garnish with extra basil and parsley leaves before serving.

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