Vegetarian Cannelloni With Kale and Feta
Looking for a lovely vegetarian fix for when you crave pasta for dinner? We have a great Kale & Feta Cannelloni recipe, that is made using lasagne sheets. The flavours of the kale & feta filling is further enhanced with fresh basil and mint, and the pasta is then drowned in homemade white sauce and topped with sharp mature cheddar! The Cannelloni are served with roasted tomatoes! What's not to like?
Ingredients
- 8 lasagna sheets
- 1 brown onion finely chopped
- 2 garlic cloves finely chopped
- 200 g kale (we used Cavolo Nero) stalks removed, shredded
- 100 g feta crumbled
- 20 g basil roughly chopped
- 30 g butter
- 30 g plain flour
- 400 ml milk
- 50 g mature cheddar grated
- 150 g cherry tomatoes
- 3 tablespoon olive oil
Instructions
- Preheat the oven to 180°C Fan.
- Boil a large pot of water. Add 2 tablespoons of olive oil. Then add the lasagne sheets one at a time. Lower them down slowly and wiggle them in the pot so they don't stick to each other. Cook them for 6-7 min until softened but not fully cooked. Once cooked, they the lasagne sheets on a large lightly greased baking sheet or kitchen surface.
- Heat a large non-stick frying pan over medium heat with a drizzle of olive oil. Add the finely chopped onion and cook for 4-5 minutes until softened. Then add the garlic and cook for another minute. Finally, add the kale and cook stirring for 7-8 minutes. Take the kale off of the heat, mix in the basil and crumble in the feta cheese.
- In a saucepan, melt the butter. Then add the flour and stir for 1-2 minutes until you have a thick paste. Slowly pour the milk in stirring continuously, to prevent lumps from forming. Carry on cooking until you have thick, smooth sauce (about 4-5 minutes). Take off the heat and season with salt and pepper.
- Lightly oil an ovenproof dish.
- Spoon the kale mixture onto lasagne sheets and roll them up like cigars to form cannelloni. Lay the cannelloni in the dish, pour the white sauce over and top with the grated cheddar. Place the dish in the preheated oven for 18-20 minutes.
- In the meantime, place the cherry tomatoes on a small baking tray. Drizzle them with 2 tablespoon of olive oil and season with salt. Roast for about 15 minutes, until their skins are beginning to burst.
- When cannelloni is cooked, leave it to cool for 3-4 minutes (it will make it easier to lift out onto places). Serve the vegetarian cannelloni with roasted tomatoes!
Nutrition
Calories: 764kcalCarbohydrates: 122gProtein: 35gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 694mgPotassium: 1210mgFiber: 5gSugar: 18gVitamin A: 11122IUVitamin C: 127mgCalcium: 708mgIron: 4mg
Tried this recipe?Let us know how it was!