Lentil and jackfruit cannelloni
I set out to make moussaka but the supermarket had run out of aubergines which was a blessing really because I created this yummy cannelloni instead.
Lentil and jackfruit cannelloni
I set out to make moussaka but the supermarket had run out of aubergines which was a blessing really because I created this yummy cannelloni instead.
Open in Cookpad AppSteps
- 1
Prepare the filling by frying off the onion, celery, garlic and courgette until soft. Then add the remaining ingredients, cover with a lid and cook for 30 minutes until the jackfruit is soft and flaking. Remove from the heat and set aside to cool.
- 2
Preheat the oven to 180 degrees centigrade. Then prepare the tomato sauce by frying off the onion and garlic in 1 tbsp olive oil until soft. Add the plum tomatoes (break up with a spoon) and rinse the can with water and tip into the pan. Add the tomato purée, herbs and sugar and cook for 10 - 15 minutes. Season to taste.
- 3
Make the white sauce by mixing 2 handfuls of grated Parmesan cheese and half a teaspoon of nutmeg, into the creme fraiche.
- 4
Line the base of a high sided baking dish with chard leaves. Then fill the cannelloni tubes with the lentil mixture and lay the filled tubes on top of the chard. Next add a layer of tomato sauce and a sprinkling of feta cheese.
- 5
Add another layer of chard, tomato sauce and top with the creme fraiche another handful of Parmesan cheese.
- 6
Bake in the oven for 40 minutes, until the top is brown.
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