Vegetarian Cannelloni

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Vegetarian pasta rolls filled with different vegetables and ricotta in a delicious tomato sauce




 Cut the bell pepper, zucchini and mushrooms into small pieces. Heat a little oil in a pan and fry these vegetables in it. Let it cook for 10 minutes on low heat. Take another pan and heat a little oil in it and add the finely chopped onion and garlic. Add the tomato paste and then the diced tomatoes. Season with salt, pepper and Italian herbs. Let the sauce settle. Simmer gently for 10 minutes.

 Heat the oven to 200 degrees. Drain the baked vegetables if a lot of liquid has been released and put in a bowl and let it cool slightly. Boil the lasagne sheets in a pan of water for 1 minute and drain on the edge of a colander or bowl, for example. Make sure they don’t stick together. If you use hard sheets, cook them until they are soft enough to roll. Add the ricotta, egg, pepper, salt and half of the grated mozzarella to the vegetables and toss through. Take a pre-cooked lasagna sheet and place it with the short side facing you. Spread a little of the filling at the beginning of the sheet and roll up gently. Don’t push too hard or it will come out on the sides. Repeat with all leaves and filling. Place about a quarter of the tomato sauce in a baking dish. Place the cannelloni rolls in this. Use 2 baking dishes if necessary. Spread the rest of the sauce over it. Sprinkle with the remaining half of the cheese and place in the oven for 25 minutes.

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Source: Leukerecepten by leukerecepten-nl.
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