Vegetarian Cannelloni
These veggie-stuffed cannelloni are a lighter alternative to a stodgy lasagna. They’re filled with carrot, leek, bell peppers and white radish, so there’s no lack of flavor here! Topping the cannelloni with bechamel, tomato sauce, and parmesan will make them perfect for your Meatless Monday!
Ingredients Needed for Vegetarian Cannelloni
2 carrots, shredded
1 red onion, minced
½ leek, chopped
salt
3.5 ounces of white radish, chopped
salt
½ red bell pepper, chopped
½ yellow bell pepper, chopped
0.5 green bell pepper, chopped
3 ounces of cannelloni, around 8 tubes
0.25 ounce butter
4 tablespoons of tomato sauce
parmesan
bechamel sauce:
2 ounces of butter
2 ounces of flour
½ cup milk
1 teaspoon nutmeg
How to Make Vegetarian Cannelloni
- You can start with the bechamel.
- Heat a saucepan over medium-low heat and start melting the butter. Slowly pour in the flour while stirring.
- Cook the mixture on medium heat for about 5 minutes, until it has a light, golden color.
- Keep on heat and slowly add the milk, while stirring fast and continuously.
- Season with nutmeg.
- When the sauce has a thick and smooth consistency, you can turn off the heat.
- Heat the oil in a skillet over medium heat and add the carrot, onion, leek, and cook them for 2 minutes.
- Add the white radish and season with salt.
- Add all of the bell peppers, and cook everything for 3 more minutes.
- Place the veggies in a bowl, cover them, and leave them aside for 15 minutes.
- Preheat the oven to 360°F/180°C.
- Grab the butter with the tip of your fingers and use it to scrape the bottom of an oven tray.
- Stuff the cannelloni with the cooked veggies and lay them horizontally in the baking tray.
- Pour the bechamel and tomato sauce over the cannelloni. Shred some parmesan on top.
- Add them into the oven and cook them for 30 minutes.