Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lentil and jackfruit cannelloni. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Lentils are a healthy and budget-friendly alternative to meat. They are the perfect mince substitute in this tasty vegetarian cannelloni. Arrange cannelloni, seam-side down, on sauce.
Lentil and jackfruit cannelloni is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Lentil and jackfruit cannelloni is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have lentil and jackfruit cannelloni using 25 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lentil and jackfruit cannelloni:
- Get 1 can jackfruit
- Prepare 1 can green lentils
- Make ready 1 onion finely chopped
- Get 1 clove garlic crushed
- Get 1 stalk celery finely chopped
- Prepare Half a courgette finely chopped
- Prepare 1 tsp oregano
- Make ready 2 tbsp tomato purée
- Make ready 2 large tomatoes chopped
- Make ready 250 ml vegetable stock
- Make ready 1 tbsp Worcestershire sauce
- Take 12 cannelloni tubes
- Get Tomato sauce
- Take 1 onion finely chopped
- Make ready 2 cloves garlic crushed
- Take 1 tin plum tomatoes
- Get 1 tbsp tomato purée
- Take 3 sprigs fresh oregano
- Get Small handful basil leaves
- Make ready 1 tsp sugar
- Get Layers / topping
- Make ready Swiss chard (spinach would work too)
- Make ready 50 g feta cheese
- Take 300 ml creme fresh
- Get 3 handfuls grated Parmesan
Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta (so you can eat more!). These are packed full of ricotta, spinach and. Stir in ricotta until well combined. Using a teaspoon fill cannelloni shells with ricotta mixture, pressing in firmly with fingertips.
Instructions to make Lentil and jackfruit cannelloni:
- 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.
- 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.
- Make the white sauce by mixing 2 handfuls of grated Parmesan cheese and half a teaspoon of nutmeg, into the creme fraiche.
- 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.
- Add another layer of chard, tomato sauce and top with the creme fraiche another handful of Parmesan cheese.
- Bake in the oven for 40 minutes, until the top is brown.
Spinach and Ricotta Cannelloni is a classic Italian stuffed pasta dish. We'll show you how to make your own easy cannelloni pasta for this fun dish! Since cannelloni starts with flat, rectangular sheets of pasta (much like ravioli), is it an incredibly easy pasta dish to make if you want to start learning how to. Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for our Cannelloni filled with spinach and ricotta for a delicious meal!
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