Once upon a time a little vege cannelloni went to be cooked and there was no cannelloni in the cupboard.
What does one do when a vege turns up on your door step for dinner and fructose free and vegetarian don’t work together? Improvise!
This is a super simple recipe that pleased many last night and literally took less than 15 mins to put together. 45 mins in the oven whilst we consumed a few vodka granitas later… And it was done!
- 1 packet of lasagne sheets GF (I used the san remo ones and they were pretty good)
- 300 g of ricotta
- 300g spinach leaves
- 1C of boiling water
- 1/2 C of seasame seeds
- 4 carrots roughly chopped/ skin on
- 4 tsp cumin powder (half for carrot mix/ half for ricotta mix)
- 4 tsp coriander powder (half for carrot mix/ half for ricotta mix)
- salt and pepper to taste
- 100g butter
- 1/2 cup GF flour
- 3 C milk
- 1 C of grated mozerella
Preheat oven to 180 deg fan-forced.
Chop and boil the carrots for 10 mins until soft. Meanwhile dry toast the sesame seeds in a fry pan tossing every 20 seconds or so. Toast until golden then remove from fry pan.
Add toasted sesame seeds to the ricotta, half of the spinach, half of the cumin/coriander and a large pinch of salt and pepper. Mix and set to one side. The sesame seeds give it a crunchy nutty flavour that replaces the lack of home-made chicken stock (or vege stock that would have onion in it- alternatively you can use stock instead in place of the boiling water later in the recipe).
Into the blender or food processor (stick blender is fine in the pot), add boiled carrots, the remaining spinach, cumin and coriander and a salt and pepper to taste. As you blend it gradually add the boiling/ hot water so that you get a watery sauce. The water is required so that the sheets of lasagne have something to absorb.
To make your cheese sauce melt the butter over a medium heat in a large fry pan. You will need all of your ingredients ready to go as once you start you need to keep stirring. Add the flour and mix, toast for a minute or two until its getting a little colour. Gradually add the milk in 1/3 C additions, stirring vigorously at each addition to stop lumps forming. If you do suffer this problem, allow it to reduce so that it almost “dries” and becomes stretchy, the sauce can then be mixed to remove lumps. Once you have enough to cover the top and its silky, add the cheese and turn off the heat. Mix through.
Time to start layering.
Start with about 1/3 of your sauce, add past above this, then 1/3 of your ricotta mix, and repeat 3 times. On top finish off with the layer of cheese sauce.
Bake in over for about 45 mins or until golden brown.
Enjoy this one is a twist on the tomato flavour, but is absolutely delicious!!!!