Beef & Mushroom Cannelloni
November 29, 2016
"From Recipe+ August'16. Have not allowed for 20 minutes cooling time in times."
- Serving Size: 1 (284.2 g)
- Calories 528.4
- Total Fat - 29.1 g
- Saturated Fat - 8.1 g
- Cholesterol - 82.7 mg
- Sodium - 480.1 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 3.5 g
- Sugars - 6.2 g
- Protein - 32.7 g
- Calcium - 187.6 mg
- Iron - 5.2 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.3 mg
Heat oil in a large frying pan over moderate heat and cook and stir onion for 8 minutes and then add garlic, cook and stir for 30 seconds and then add the mince and cook, stirring to break up lumps, for 3 minutes or until browned.
Add 1 1/4 cups of the pasta sauce, the mushrooms and herbs and bring to the boil and then reduce heat, simmer, covered, for 10 minutes.
Uncover, simmer for a further 5 minutes or until thickened slightly and then cool for 20 minutes.
Meanwhile to make béchamel sauce, heat extra oil in a saucepan over moderate heat and add flour and cook and stir for 1 minute or until thick.
Remove from heat and gradually whisk in milk and then return to a moderate heat for 3 minutes or until sauce boils and thickens.
Preheat oven to 180C/160C fan forced.
Grease a 6cm deep, 30cm x 20cm (base measurement) ovenproof dish.
Wrap lasagne sheets in baking paper and microwave on high (100%) for 40 seconds.
Place a lasagne sheet on a board and spoon 1/4 cup of mince mixture along a narrow edge and roll up to enclose and place seam-side down in prepared dish and then repeat with remaining lasagne and mince mixture.
Spoon over remaining mince mixture and top with béchamel sauce and sprinkle with parmesan.
Bake covered for 30 minutes and then uncover and bake for a further 15 minutes.
Sprinkle with extra parmesan and serve with salad.
Tips & Variations
No special items needed.