Vegetable Cannelloni
Vegetable Cannelloni
Vegetable Cannelloni
About this recipe: A delicious vegetarian-friendly pasta bake. Lasagne sheets are rolled with a vegetable filling, then baked with a tomato sauce topped with mozzarella.
Ingredients
Makes: 4 - 6 servings
- 70g chopped mushrooms
- 1 onion, chopped
- 120g sliced carrots
- 150g peas
- 90g chopped broccoli
- 1 clove garlic, finely chopped
- 4 tablespoons dry red wine
- 225g grated mozzarella cheese
- 1 egg
- 2 tablespoons olive oil
- 4 tablespoons grated Parmesan cheese
- 450g lasagne sheets
- 750g tomato based pasta sauce
Method
Prep:1hr ›
Cook:45min ›
Ready in:1hr45min
- Cook lasagne in a large pot of boiling water until al dente. Rinse, drain and set aside.
- Heat oil in a medium frying pan. Add mushrooms, onions, carrots, peas and broccoli; saute over medium heat until tender. Add wine and garlic; cook five minutes or until wine has just about evaporated. Remove from heat and cool for ten minutes.
- In a medium bowl, combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese and egg. Mix well.
- Pour half of the sauce into the bottom of a 20x30cm baking dish. Spread 5 tablespoons vegetable mixture over each lasagne sheet, then carefully roll it up. Place seam side down in dish. When finished placing all the rolled lasagne sheets in the dish, pour remaining pasta sauce evenly over. Cover with foil.
- Bake at 190 C / Gas 5 for 35 to 40 minutes. Uncover and sprinkle over remaining Parmesan cheese. Bake, uncovered for 5 more minutes. Garnish and serve immediately.
Parmesan cheese
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Reviews & ratings
Average global rating:
(91)
Reviews in English (68)
YUMMY! and aesthetically pleasing. I did a few things different: I shredded rather than sliced my carrots (2 cups shredded carrots).. did not have broccoli so I doubled the sweet peas... used chicken broth rather than red wine and used 2 eggs rather than one. In addition I seasoned the sauted vegetables with lemon pepper, garlic pepper, adobo, oregano and basil (we love our food well seasoned)and used 4 cloves of fresh garlic rather than one. Only 12 rolls could fit in the 9*13 dish. Everyone raved (including the chef!) - 28 Mar 2002 (Review from Allrecipes US | Canada)
This recipe surprised me. I didn't think my hubby would like it, but he LOVED it. It was much tastier than I thought it would be. I did waste alot of lasagne noodles, however. My veggie filling only stuffed 9 noodles, and they weren't overstuffed or anything. So don't waste noodles by cooking the whole box. You can only fit 12 in the dish anyway. - 22 Oct 2002 (Review from Allrecipes US | Canada)
I enjoyed eating these rolls, but I thought they were a little tricky to make. (I am not an experienced chef, so take that with a grain of salt.) I thought the lasagna was a bit difficult to roll, or rather, to fold. Maybe manicotti would have been easier. Also, 16 oz. ended up being way too much for the amount of filling I had. Eight ounces would have been plenty. But, nonetheless, a very tasty dinner. - 28 Feb 2000 (Review from Allrecipes US | Canada)
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