Lentils are a healthy and budget-friendly alternative to meat. They are the perfect mince substitute in this tasty vegetarian cannelloni.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, peeled, finely chopped
- 2 garlic cloves, crushed
- 400g can diced tomatoes
- 400g can brown lentils, drained, rinsed
- 4 sheets fresh lasagne pasta
- 2 cups reduced-fat ricotta, crumbled
- 1 1/2 cups tomato and basil pasta sauce
- 1/4 cup finely grated parmesan cheese
- Salad leaves, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a 18cm x 29cm (base), 6 cup-capacity ovenproof dish.
- Step 2Heat oil in a saucepan over medium-low heat. Add onion, celery and carrot. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute. Add tomato and lentils. Cook, stirring occasionally, for 5 minutes or until sauce has thickened. Remove from heat.
- Step 3Cut lasagne sheets in half crossways. Place 1/4 cup lentil mixture along 1 edge of each piece. Top with 11/2 tablespoons ricotta. Roll up to enclose filling. Repeat with remaining lasagne sheets, lentil mixture and ricotta.
- Step 4Spread 1/3 cup pasta sauce over base of prepared dish. Arrange cannelloni, seam-side down, on sauce. Top with remaining sauce and ricotta. Sprinkle with parmesan. Bake for 30 to 35 minutes or until cannelloni is tender and cheese golden and melted. Serve with salad leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1687 kj
Energy
16g
Fat Total
7g
Saturated Fat
8g
Fibre
26g
Protein
67mg
Cholesterol
833.74mg
Sodium
14g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Steve Brown
- Publication: Super Food Ideas
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