Satisfying the meat-lovers and veggie-lovers can be a lot easier and fuss-free than many people think. With a few simple tweaks one basic recipe can serve everybody.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 1 small carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, crushed
- 400g can lentils, drained, rinsed
- 785g bottle bolognese pasta sauce
- 250g lean beef mince
- 4 fresh lasagne sheets, halved crossways
- 1/2 cup reduced-fat grated cheese
- Steamed vegetables, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease two 4.5cm-deep, 10cm x 16cm baking dishes. Heat oil in a heavy-based saucepan over medium heat. Add onion, carrot, celery and garlic. Cook for 3 minutes or until tender. Transfer half the mixture to a saucepan. Add lentils and 1/2 cup pasta sauce. Cook for 1 to 2 minutes or until heated through. Remove from heat.
- Step 2Add mince to remaining mixture. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add 1/2 cup pasta sauce. Cook for 1 to 2 minutes or until heated through. Remove from heat.
- Step 3Place 1/3 cup lentil mixture along 1 edge of 4 pasta pieces. Roll up to enclose filling. Spread 1/4 cup remaining pasta sauce over base of each prepared dish. Arrange lentil cannelloni, seam-side down, on sauce in 1 dish. Repeat with mince mixture, remaining pasta in the other prepared dish.
- Step 4Top each with remaining pasta sauce. Sprinkle with cheese. Bake for 35 to 40 minutes or until cannelloni is tender and cheese golden and melted. Serve with vegetables.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2421 kj
Energy
25g
Fat Total
10g
Saturated Fat
50g
Protein
360.68mg
Sodium
5g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
For children: Combine a little of each cannelloni. Serve with vegetables.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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