Can you believe it? Excited to complete it? And ready to eat it? Today you will be creating your own cannelloni from lasagne sheets, Chef! After making a loaded, spicy beef mince and creamy bechamel sauce, you will top this masterpiece with mozzarella cheese and bake until golden. Sided with a simple salad and lemon wedges.
Stuffed Beef Cannelloni
Stuffed Beef Cannelloni
with a fresh green salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Cake Flour
- Carrot
- Free-Range Beef Mince
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella Cheese
- Green Leaves
- Lasagne Sheets
- Lemon Juice
- Low Fat Fresh Milk
- Onion
- Onions
- Spiced Rub
- Spicy Rub
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
CANNELLONI FILLING
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the carrot pieces, the diced onions, and fry until soft and browning, 4-5 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, 150ml of water, and simmer until reduced and thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
LASAGNE SHEETS
Once the water is boiling, add the lasagne sheets. Cook until cooked but still firm, 1-2 minutes. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together.
BECHAMEL
Place a pan over medium heat with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of water. Remove from the heat.
DIY CANNELLONI
Lay out the cooked lasagne sheets and place 3-4 tbsp of the saucy mince mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 2-3 tubes per serving. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top of the sauce, and pour over the remaining bechamel and mince filling. Sprinkle over the grated mozzarella and bake until the cheese is melted and golden, 10-15 minutes.
SOME FRESHNESS
Just before serving, dress the rinsed green leaves with olive oil, the lemon juice (to taste), and season.
IT’S THAT TIME
Plate up the oozy delicious cannelloni and side with the fresh green leaves. Well done, Chef!
Free-range Beef Mince - 150g
Carrot - 120g
Onion - 1
Spicy Rub - 15ml
Garlic Clove - 1
Tomato Passata - 100ml
Lasagne Sheets - 75g
Cake Flour - 40ml
Low Fat Fresh Milk - 125ml
Grated Mozzarella Cheese - 50g
Green Leaves - 20g
Lemon Juice - 10ml
CANNELLONI FILLING
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the carrot pieces, the diced onions, and fry until soft and browning, 4-5 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, 300ml of water, and simmer until reduced and thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
LASAGNE SHEETS
Once the water is boiling, add the lasagne sheets. Cook until cooked but still firm, 1-2 minutes. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together.
BECHAMEL
Place a pan over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of water. Remove from the heat.
DIY CANNELLONI
Lay out the cooked lasagne sheets and place 3-4 tbsp of the saucy mince mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 2-3 tubes per serving. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top of the sauce, and pour over the remaining bechamel and mince filling. Sprinkle over the grated mozzarella and bake until the cheese is melted and golden, 10-15 minutes.
SOME FRESHNESS
Just before serving, dress the rinsed green leaves with olive oil, the lemon juice (to taste), and season.
IT’S THAT TIME
Plate up the oozy delicious cannelloni and side with the fresh green leaves. Well done, Chef!
Free-range Beef Mince - 300g
Carrot - 240g
Onion - 1
Spicy Rub - 30ml
Garlic Clove - 1
Tomato Passata - 200ml
Lasagne Sheets - 150g
Cake Flour - 80ml
Low Fat Fresh Milk - 250ml
Grated Mozzarella Cheese - 100g
Green Leaves - 40g
Lemon Juice - 20ml
CANNELLONI FILLING
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the carrot pieces, the diced onions, and fry until soft and browning, 5-6 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, 450ml of water, and simmer until reduced and thickened, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
LASAGNE SHEETS
Once the water is boiling, add 2-4 lasagne sheets. Cook until cooked but still firm, 1-2 minutes. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together. Repeat with the remaining sheets in batches of 2-4 sheets.
BECHAMEL
Place a pan over medium heat with 90g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of water. Remove from the heat.
DIY CANNELLONI
Lay out the cooked lasagne sheets and place 3-4 tbsp of the saucy mince mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 2-3 tubes per serving. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top of the sauce, and pour over the remaining bechamel and mince filling. Sprinkle over the grated mozzarella and bake until the cheese is melted and golden, 15-20 minutes.
SOME FRESHNESS
Just before serving, dress the rinsed green leaves with olive oil, the lemon juice (to taste), and season.
IT’S THAT TIME
Plate up the oozy delicious cannelloni and side with the fresh green leaves. Well done, Chef!
Free-range Beef Mince - 450g
Carrot - 360g
Onions - 2
Spiced Rub - 45ml
Garlic Cloves - 2
Tomato Passata - 300ml
Lasagne Sheets - 225g
Cake Flour - 125ml
Low Fat Fresh Milk - 375ml
Grated Mozzarella Cheese - 150g
Green Leaves - 60g
Lemon Juice - 30ml
CANNELLONI FILLING
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the carrot pieces, the diced onions, and fry until soft and browning, 5-6 minutes. Add the spicy rub and the grated garlic, and fry until fragrant, 1-2 minutes. Mix in the tomato passata, 600ml of water, and simmer until reduced and thickened, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and seasoning.
LASAGNE SHEETS
Once the water is boiling, add 2-4 lasagne sheets. Cook until cooked but still firm, 1-2 minutes. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer - don't pile them up as they will stick together. Repeat with the remaining sheets in batches of 2-4 sheets.
BECHAMEL
Place a pan over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of water. Remove from the heat.
DIY CANNELLONI
Lay out the cooked lasagne sheets and place 3-4 tbsp of the saucy mince mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 2-3 tubes per serving. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top of the sauce, and pour over the remaining bechamel and mince filling. Sprinkle over the grated mozzarella and bake until the cheese is melted and golden, 15-20 minutes.
SOME FRESHNESS
Just before serving, dress the rinsed green leaves with olive oil, the lemon juice (to taste), and season.
IT’S THAT TIME
Plate up the oozy delicious cannelloni and side with the fresh green leaves. Well done, Chef!
Free-range Beef Mince - 600g
Carrot - 480g
Onions - 2
Spiced Rub - 60ml
Garlic Cloves - 2
Tomato Passata - 400ml
Lasagne Sheets - 300g
Cake Flour - 160ml
Low Fat Fresh Milk - 500ml
Grated Mozzarella Cheese - 200g
Green Leaves - 80g
Lemon Juice - 40ml
Woolies Products in this dish
