Vegie cannelloni with pink sauce

Recipes / Vegetarian

This cheesy vegetarian crowd-pleaser is packed with rich, saucy flavours.

Recipe «Vegie cannelloni with pink sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 2 brown onions, halved, thinly sliced, 2 garlic cloves, finely chopped, Pinch dried chillies, optional, 400g cauliflower, trimmed, coarsely chopped , 250g cup mushrooms, coarsely chopped, 1/4 cup chopped fresh basil leaves, plus extra, to serve, 1/3 cup chopped fresh continental parsley, plus extra, to serve , 120g coarsely grated cheese, such as cheddar or mozzarella, 180ml tomato pasta sauce, 2 tbsp crème fraîche, sour cream or thickened cream, 125ml water, 6 fresh lasagne sheets.

Ingredients:

  • 1 tbsp olive oil 
  • 2 brown onions, halved, thinly sliced 
  • 2 garlic cloves, finely chopped 
  • Pinch dried chillies, optional 
  • 400g cauliflower, trimmed, coarsely chopped 
  • 250g cup mushrooms, coarsely chopped 
  • 1/4 cup chopped fresh basil leaves, plus extra, to serve 
  • 1/3 cup chopped fresh continental parsley, plus extra, to serve 
  • 120g coarsely grated cheese, such as cheddar or mozzarella 
  • 180ml tomato pasta sauce 
  • 2 tbsp crème fraîche, sour cream or thickened cream 
  • 125ml water 
  • 6 fresh lasagne sheets 

Instructions

  1. Heat the oil in a large frying pan over high heat. Add the onion. Reduce heat to medium-low. Cook, stirring often, for 10 minutes or until golden. Add the garlic. Cook, stirring, for 1 minute or until aromatic. Stir through chilli, if using. Add the cauliflower and mushroom. Cover. Cook, stirring often, for 10 minutes or until cauliflower is tender. Transfer mixture to a bowl. Stir through basil, parsley and 40g (1/2 cup) cheese. Season well.
  2. Combine the pasta sauce, creme fraiche and water in a jug. Pour into a 24 x 31cm baking dish.
  3. Preheat oven to 180C/160C fan forced. Place a pasta sheet on a work surface. Place one-sixth of the cauliflower mixture along a short side of the sheet. Roll up and place in the dish. Continue with the remaining cauliflower mixture and pasta sheets. Sprinkle with the remaining cheese. Cover with baking paper and foil and bake for 25 minutes. Remove the paper and foil and bake for a further 15 minutes or until bubbling and cheese is golden. Sprinkle with extra basil and parsley leaves to serve.