Cannelloni 2 ways

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How to make Cannelloni 2 ways

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:45
  • Total Time : 0:55

Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, crushed
  • 400g can lentils, drained, rinsed
  • 785g bottle bolognese pasta sauce
  • 250g lean beef mince
  • 4 fresh lasagne sheets, halved crossways
  • 1/2 cup reduced-fat grated cheese
  • Steamed vegetables, to serve

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Grease two 4.5cm-deep, 10cm x 16cm baking dishes. Heat oil in a heavy-based saucepan over medium heat. Add onion, carrot, celery and garlic. Cook for 3 minutes or until tender. Transfer half the mixture to a saucepan. Add lentils and 1/2 cup pasta sauce. Cook for 1 to 2 minutes or until heated through. Remove from heat.
  • Step 2 Add mince to remaining mixture. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add 1/2 cup pasta sauce. Cook for 1 to 2 minutes or until heated through. Remove from heat.
  • Step 3 Place 1/3 cup lentil mixture along 1 edge of 4 pasta pieces. Roll up to enclose filling. Spread 1/4 cup remaining pasta sauce over base of each prepared dish. Arrange lentil cannelloni, seam-side down, on sauce in 1 dish. Repeat with mince mixture, remaining pasta in the other prepared dish.
  • Step 4 Top each with remaining pasta sauce. Sprinkle with cheese. Bake for 35 to 40 minutes or until cannelloni is tender and cheese golden and melted. Serve with vegetables.

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