Recipe: Perfect Lentil and jackfruit cannelloni

Lentil and jackfruit cannelloni. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much!

Pour the tomato sauce over the cannelloni, sprinkle with grated Vegan. Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci). Baked cannelloni/manicotti pasta filled with spinach and ricotta. You can cook Lentil and jackfruit cannelloni using 25 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lentil and jackfruit cannelloni

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

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! 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 instructions

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..

Bring the taste of Italy at your home and make delicious cannelloni casserole for dinner. They have absolutely amazing taste and they are easier to make than you think. Place the cannelloni seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella. This delicious Green Lentil Cannelloni is made with Green Lentil Lasagne noodles, stuffed with a savory pumpkin puree and mouthwateringly topped with a Cashew Cream Sauce. Completely Kosher and vegan, this recipe explodes with intense flavor while still keeping your waistline in check.

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