Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, lentil and jackfruit cannelloni. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Spoon a portion of filling along the short end of a pasta sheet and roll. The Best Vegetarian Cannelloni Recipes on Yummly Brocciu Cannelloni, Spinach And Cheese Cannelloni, Iced Vanilla Mango Cannelloni. Cannelloni with Lentil, Mushroom and Spinach Filling Served with Garlic Bread and Fresh Tomatoes,Very Tasty Dish!
Lentil and jackfruit cannelloni is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Lentil and jackfruit cannelloni is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook lentil and jackfruit cannelloni using 25 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lentil and jackfruit cannelloni:
- Get 1 can jackfruit
- Get 1 can green lentils
- Get 1 onion finely chopped
- Get 1 clove garlic crushed
- Prepare 1 stalk celery finely chopped
- Prepare Half a courgette finely chopped
- Get 1 tsp oregano
- Take 2 tbsp tomato purée
- Get 2 large tomatoes chopped
- Prepare 250 ml vegetable stock
- Make ready 1 tbsp Worcestershire sauce
- Get 12 cannelloni tubes
- Prepare Tomato sauce
- Get 1 onion finely chopped
- Get 2 cloves garlic crushed
- Get 1 tin plum tomatoes
- Prepare 1 tbsp tomato purée
- Take 3 sprigs fresh oregano
- Make ready Small handful basil leaves
- Make ready 1 tsp sugar
- Take Layers / topping
- Prepare Swiss chard (spinach would work too)
- Get 50 g feta cheese
- Prepare 300 ml creme fresh
- Get 3 handfuls 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.
Steps 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.
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. 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.
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