Ingredients For 6 servings
- 1/2 leek
- 250 g of forest mushrooms all common
- 1 pot of thyme
- 3 garlic cloves
- 1 bag of frozen soybean, thawed, (300 g)
200 g frozen leaf spinach, thawed - 1 jar of ricotta, (per 250 g)
- 1 dl + 8 dl milk, (1.5%)
- 1 pcs fresh lasagna plates, (250 g)
- 4 tablespoons maizena rescue
2 dl of stored grated cheese, (17%) - olive oil
- salt + freshly ground black pepper
How to prepare vegetarian cannelloni
- Vegetarian cannelloni – do the following:
- Set oven to 225 °.
- Rinse and shred the leeks. Ace and chop the mushrooms. Mince the thyme.
Fry the mushroom in 2 tablespoons oil in a large frying pan about 4 min. Add the puree and 1 squeezed garlic clove. Fry 1 minute. Add the beef and fry for about 2 min. Turn off the plate.
Squeeze the spinach and chop it. Add spinach, ricotta, 1 cup milk, half the thyme, 1 teaspoon salt and 2 tablespoons pepper.
Cut each pasta plate in two parts across and lay them out on the bench. Distribute the mutton evenly on the lower edge. Roll up and place them in a lightly oiled form.
Boil 8 dl milk in a saucepan with stirring (be careful not to overcook). Stir together Maizena with 4 tablespoons water. Whisk the rescue into the milk and let everything boil.
Stir in 1 1/2 cups of cheese and the remaining thyme. Add 2 squeezed garlic cloves and 1 teaspoon salt. Spread the sauce evenly over the pasta rolls. Sprinkle with 1/2 cup of cheese and bake the rolls in the middle of the oven for about 30 minutes.
Serve the cannelloni with arugula or mix salad.
