Beef & Mushroom Cannelloni
Created by ImPat on November 29, 2016
- Servings: 6
- Prep Time: 20m
- Cook Time: 75m
- Recipe #25287
Ingredients
- 3 tablespoon olive oil
- 2 tablespoons olive oil (extra)
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 500 grams ground beef (beef mince)
- 1 1/4 cups pasta sauce (tomato)
- 200 grams mushrooms (Swiss brown or button mushrooms, halved thinly sliced)
- 2 teaspoons Italian herbs
- 1/3 cup gluten-free flour (plain)
- 1 litre reduced-fat milk
- 280 grams fresh gluten-free lasagne sheets
- 1/3 cup parmesan cheese, grated (freshly grated, plus extra to serve)
- Green salad, to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Uncover, simmer for a further 5 minutes or until thickened slightly and then cool for 20 minutes.
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Step 4: 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.
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Step 5: Remove from heat and gradually whisk in milk and then return to a moderate heat for 3 minutes or until sauce boils and thickens.
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Step 6: Preheat oven to 180C/160C fan forced.
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Step 7: Grease a 6cm deep, 30cm x 20cm (base measurement) ovenproof dish.
How to Make
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Step 8: Wrap lasagne sheets in baking paper and microwave on high (100%) for 40 seconds.
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Step 9: 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.
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Step 10: Spoon over remaining mince mixture and top with béchamel sauce and sprinkle with parmesan.
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Step 11: Bake covered for 30 minutes and then uncover and bake for a further 15 minutes.
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Step 12: Sprinkle with extra parmesan and serve with salad.