Recipe of Vegetarian cannelloni with leek bechamel

Name: Recipe of Vegetarian cannelloni with leek bechamel
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 courgette; 1 leek; 100 g spinach; 100 g textured soy; 1 celery sprig; 15 g pine nuts; 3 tablespoons crushed tomato; 3 garlics; 150 g Parmesan cheese; 1 splash of white wine; 3 glasses of milk; 3 tablespoons cornstarch; Salt to taste; To taste black pepper; To taste nutmeg; Oregano; 1 tablespoon vegetable butter; Extra virgin olive oil

Today we will see how to prepare vegetarian cannelloni with leek bechamel, it is a healthy and healthy main course with vegetables and pasta.

You can add some Parmesan cheese for that rich flavor.

Servings4

Preparation20 min

Cooking40 min

Calorieskcal

How to Make Vegetarian cannelloni with leek bechamel

Instructions

Step 1

Prepare the leek bechamel: cut the leek. We clean the tail and cut it into fine cubes. In a pot we put a little oil and when it's hot, the tail of the leek. We saute 5-6 minutes. Salt to taste. Add the milk, nutmeg and bring to a boil. We went through the mixer. In a little milk, we discard the cornstarch, add and stir until it thickens. We put out the fire and set aside.

Step 2

Prepare the filling: clean and finely chop the celery, leek and garlic. Hydrate the soy for 20 minutes. In a pan, put a little oil and sauté the leek, celery and garlic. When the leek is poached, add the spinach, pine nuts and tomato. Stir and fry 6-7 minutes. Season with salt and pepper to taste.

Step 3

Grind the hydrated soybeans and add. Stir and add a splash of wine. Let the alcohol evaporate for about 10 minutes, always on low heat. We put some of the bechamel sauce to prevent the filling from crumbling when we make the cannelloni. We remove. We put out the fire and let it cool down so that we can work.

Step 4

We laminate the zucchini with mandolin. We salt and pepper. We fill each sheet. Roll up and put in a baking dish greased with butter.

Step 5

Preheat the oven to 200 degrees. Put the bechamel on top of the cannelloni and on top of the cheese and oregano. Put the dish in the oven for 25-30 minutes or until the cheese is golden brown. We serve. Enjoy it!!!