Simple Way to Make Perfect Lentil and jackfruit cannelloni

Lentil and jackfruit cannelloni Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Spoon a portion of filling along the short end of a pasta sheet and roll. The Best Vegetarian Cannelloni Recipes on Yummly

Here is the best “Lentil and jackfruit cannelloni” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Lentil and jackfruit cannelloni

1. You need 1 can of jackfruit.
2. Make ready 1 can of green lentils.
3. Make ready 1 of onion finely chopped.
4. Make ready 1 clove of garlic crushed.
5. Make ready 1 stalk of celery finely chopped.
6. It’s Half of a courgette finely chopped.
7. Make ready 1 tsp of oregano.
8. Prepare 2 tbsp of tomato purée.
9. Make ready 2 of large tomatoes chopped.
10. You need 250 ml of vegetable stock.
11. Take 1 tbsp of Worcestershire sauce.
12. It’s 12 of cannelloni tubes.
13. Make ready of Tomato sauce.
14. Prepare 1 of onion finely chopped.
15. Take 2 cloves of garlic crushed.
16. Make ready 1 tin of plum tomatoes.
17. You need 1 tbsp of tomato purée.
18. Prepare 3 sprigs of fresh oregano.
19. It’s of Small handful basil leaves.
20. Prepare 1 tsp of sugar.
21. You need of Layers / topping.
22. It’s of Swiss chard (spinach would work too).
23. Prepare 50 g of feta cheese.
24. Take 300 ml of creme fresh.
25. You need 3 handfuls of grated Parmesan.

Stir in ricotta until well combined.Using a teaspoon fill cannelloni shells with ricotta mixture, pressing in firmly with fingertips.Place cannelloni in prepared baking dish and cover with tomato sauce mixture.One more tip: if you want to use hand-made cannelloni pasta, be sure to cook a few pasta sheets at a time in abundant and salted boiling water, to avoid them to stick together.

Lentil and jackfruit cannelloni step by step

1. Prepare the filling by frying off the onion, celery, garlic and courgette until soft. Then add the remaining ingredients, cover with a lid and cook for 30 minutes until the jackfruit is soft and flaking. Remove from the heat and set aside to cool..
2. Preheat the oven to 180 degrees centigrade. Then prepare the tomato sauce by frying off the onion and garlic in 1 tbsp olive oil until soft. Add the plum tomatoes (break up with a spoon) and rinse the can with water and tip into the pan. Add the tomato purée, herbs and sugar and cook for 10 - 15 minutes. Season to taste..
3. Make the white sauce by mixing 2 handfuls of grated Parmesan cheese and half a teaspoon of nutmeg, into the creme fraiche..
4. Line the base of a high sided baking dish with chard leaves. Then fill the cannelloni tubes with the lentil mixture and lay the filled tubes on top of the chard. Next add a layer of tomato sauce and a sprinkling of feta cheese..
5. Add another layer of chard, tomato sauce and top with the creme fraiche another handful of Parmesan cheese..
6. Bake in the oven for 40 minutes, until the top is brown..

I make it often throughout most of the year, except perhaps at the very height of summer.Yes, I love cannelloni that much!Canned lentils are a great time-saving option to include nutritious and delicious lentils into your diet and cooking - just be sure to rinse them under.

See more ideas about Cannelloni recipes, Cannelloni, Recipes.Learn how to make cannelloni with this step-by-step spinach and ricotta cannelloni recipe from Great British Chefs.Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce.Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine.Popular stuffings include spinach and ricotta or minced beef.