Prepare a mixture of carrot, celery and onion and fry in a pan with the oil
After a few minutes add the vegetables, salt and cook for about fifteen minutes.
Meanwhile, prepare the béchamel and cut the mozzarella into cubes.
Transfer the vegetables to a glass boule, add the basil, the mozzarella, the parmesan and the half of the béchamel and mix well to mix everything.
Blanch the lasagna sheets for 1 minute in a large saucepan with salt water and a tablespoon of oil.
As the sheets are cooked, lift them and place them on a surface covered with a clean cloth.
Let's start to assemble the cannelloni: place a strip of vegetable filling on each pastry dough
Roll up to create a cannelloni. Proceed like this for all the sheets.
Arrange the cannelloni gradually in an oven dish sprinkled with a layer of béchamel.
Cover now with the remaining béchamel and sprinkle with Parmesan.
Cook the vegetarian cannelloni in a ventilated oven at 180 degrees for 20 minutes.
Serve warm.
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