Menu
RECIPES
| Calories | 141,7 Kcal |
| Fat | 3,3 g |
| of which saturated fat | 1,8 g |
| Carbohydrates | 15,7 g |
| of which sugar | 3,0 g |
| Proteins | 4,8 g |
| Salt | 0,2 g |
| Calories | 141,7 Kcal |
| Fat | 3,3 g |
| of which saturated fat | 1,8 g |
| Carbohydrates | 15,7 g |
| of which sugar | 3,0 g |
| Proteins | 4,8 g |
| Salt | 0,2 g |
Preheat the oven to 220ºC, heat above and below. Cut onion into brunoise. Heat oil in a frying pan or pot. Melt butter in a pot. Add sheets one by one to boiling water and let sit for 3 minutes. Fill cannelloni with filling using a spoon or the piping bag. Preheat the oven to 220ºC, heat above and below. Cut onion into brunoise. Heat oil in a frying pan or pot. Melt butter in a pot. Add sheets one by one to boiling water and let sit for 3 minutes. Fill cannelloni with filling using a spoon or the piping bag.Cooking step by step
The oven:
Mise en place:
Mince garlic.
Slice mushroom.
Heat water in a pot (for the lasagna sheets). 
The filling:
Add garlic, onion, and mushrooms. Season with salt and pepper. Cook over medium heat for about 15 minutes.
Blend with a hand-blender and let cool for a few moments.
Option: Pour the filling into a piping bag if you have one. 
The bechamel:
Add flour and mix well. Cook over low heat for about 10 minutes.
Add milk little by little and stir continuosly until thickened. Season with salt, pepper and nutmeg.
Mix and set aside. 
The lasagna sheets:
Drain. 
To the oven:
Place cannelloni on an oven tray.
Spread bechamel sauce over the cannelloni.
Add tomato sauce and finish with Parmesan cheese.
Bake for about 15 minutes. Cooking
step by stepThe oven:
Mise en place:
Mince garlic.
Slice mushroom.
Heat water in a pot (for the lasagna sheets). The filling:
Add garlic, onion, and mushrooms. Season with salt and pepper. Cook over medium heat for about 15 minutes.
Blend with a hand-blender and let cool for a few moments.
Option: Pour the filling into a piping bag if you have one. The bechamel:
Add flour and mix well. Cook over low heat for about 10 minutes.
Add milk little by little and stir continuosly until thickened. Season with salt, pepper and nutmeg.
Mix and set aside. The lasagna sheets:
Drain. To the oven:
Place cannelloni on an oven tray.
Spread bechamel sauce over the cannelloni.
Add tomato sauce and finish with Parmesan cheese.
Bake for about 15 minutes.
It´s simple, fill in the form and you will have it at your email in less than 3 minutes!
Don´t wait more and feed your inner chef with LetsCook 👇📕