Recipe: Tasty Lentil and jackfruit cannelloni

Lentil and jackfruit cannelloni. Spoon a portion of filling along the short end of a pasta sheet and roll. Stir in ricotta until well combined. Using a teaspoon fill cannelloni shells with ricotta mixture, pressing in firmly with fingertips.

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. These Pumpkin Stuffed Green Lentil Vegan Cannelloni a super satisfying meatless dish to add to your Thanksgiving table! You are here: Home » Dinner » Pumpkin Vegan Cannelloni with Cashew Cream. You can have Lentil and jackfruit cannelloni using 25 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lentil and jackfruit cannelloni

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

The Best Vegetarian Cannelloni Recipes on Yummly Brocciu Cannelloni, Spinach And Cheese Cannelloni, Iced Vanilla Mango Cannelloni. In our humble opinion, this combination of squash, earthy lentils and tangy-creamy cheese is downright irresistible. Now ReadingYotam Ottolenghi's Roasted Butternut Squash with Lentils and Gorgonzola.

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..

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! Cannelloni Italian Casserole is one of my favorite Pasta Recipes. It looks fancy and tastes even better!