Enjoy a delicious vegan cannelloni recipe featuring asparagus wrapped in lasagna sheets and baked with creamy
sauce, and a sprinkle of
Perfect for a delightful spring dinner!
– 4 lasagna sheets
– a pinch of salt
– 16 spears asparagus
– 1 batch vegan béchamel (tap on the link below for the recipe)
– 1/2 batch vegan parmesan (tap on the link below for the recipe)
– 4 tablespoons micro greens to garnish
How to make it?
Make vegan bechamel
Make vegan parmesan
In a medium pot, boil water, add oil and salt and cook lasagna sheets for 5 minutes. Place on a kitchen towel in a single layer.
Trim the ends of asparagus spears. Blanche asparagus for 5 minutes in boiling water,keeping the heads above the water not to overcook them.
Assemble the rollups. Take a lasagna sheet, put 4 asparagus spears on it and wrap. Transfer to a baking dish. Repeat with the rest of asparagus.
Pour the sauce on top and sprinkle with vegan parmesan. Bake for 20 minutes until golden brown.
Sprinkle with micro greens or garden cress
Tap the link to see the full recipe