Lentil and Vegetable Cannelloni


1 large onion
1 large carrot
3 sticks of celery
1 large clove of garlic
400g canned diced tomatoes
1 cup dried red lentils
1 pack cannelloni tubes/Orgran Mini Lasagne sheets
½ cup Angel Food dairy-free Cheesey sauce mix
3 cups non-dairy milk


Step 1 Preheat oven to 180C.
Step 2 Dice onions, carrots, celery and garlic very finely, and saute in a little oil until softened.
Step 3 Add red lentils and enough water to cook the lentils.
Step 4 Cook gently with the lid on, stirring and checking regularly that there is enough water in the pan.
Step 5 When cooked, season to taste with salt and pepper and your desired herbs and spices.
Step 6 Put about 1/2 a cup of the diced tomatoes on the base of a baking dish, and spread it across as         evenly as possible.
Step 7 Fill the cannelloni tubes with the cooked lentil mixture, and lay them on top of the tomatoes.
Step 8 Pour more diced tomatoes on top, to cover the cannelloni. (Keep aside about 1/4 cup of tomatoes.)
Step 9 Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
Step 10 While it is finishing baking, make up the Cheesey Sauce Mix according to the directions on the    pack.
Step 11 Pour the cheesey sauce over the top of the cannelloni before serving, and the last 1/4 cup of tomatoes, and a sprinkling of chopped parsley.

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