Herby Tomato Veggie Mince & Mushroom Cannelloni
with Spinach, Rocket & Almond Salad
Smooth and creamy béchamel sauce glides over lasagne sheets stuffed with a luscious, tomatoey beef and hidden veggie filling for an unforgettable mid-week treat! Pair with our peppery salad to cut through all the mouth-watering richness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Soffritto Mix
1 packet
Tomato Paste
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Worcestershire Sauce
(May be present: Soy.)
1 sachet
Herb & Mushroom Seasoning
(Contains: Soy, Gluten, Wheat;)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
40 g
butter
(Contains: Milk;)
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 cup
milk
(Contains: Milk;)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince and sliced mushrooms, breaking up with a spoon, until just browned, 4-5 minutes.
• Add soffritto mix and cook, stirring, until tender, 4-5 minutes. • Add herb & mushroom seasoning and tomato paste and cook until fragrant, 1 minute. • Stir in the brown sugar, Worcestershire sauce and stock concentrate and simmer, until bubbling and slightly reduced, 1-2 minutes. • Remove from heat and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring until a thick paste forms, 1-2 minutes. • Slowly whisk in the milk until smooth and slightly thickened 1-2 minutes. • Remove from heat, then stir in Parmesan cheese. Season with salt and pepper.
• Slice fresh lasagne sheets in half widthways. • Spoon half the tomato sugo into the bottom of a baking dish. • Lay cut lasagne sheets on a flat surface. • Spoon a heaped tablespoon of veggie mince and mushroom filling down the centre of each sheet. Roll sheets up tightly and place, seamside down, in baking dish. • Repeat with remaining sheets and filling, ensuring they fit together snuggly in baking dish. • Evenly spread cannelloni with the remaining sugo. Top with béchamel sauce. Sprinkle with Cheddar cheese. • Bake until golden, 20-25 minutes.
• When cannelloni has 5 minutes remaining, in a medium bowl, combine spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste.
• Divide herby tomato veggie mince and mushroom cannelloni between plates. • Serve with spinach and rocket salad. • Sprinkle flaked almonds over salad to serve. Enjoy!
