Hello lovelies!

When you order vegetarian cannelloni at an Italian restaurant, you typically get cannelloni with spinach and ricotta. As I don’t like eating cooked spinach, I thought of an alternative. My boyfriend loves my vegetarian lentil bolognese and so I decided to stuff the cannelloni with it. Our guests loved it and we did, too ­čśë When it comes to having guests for dinner, I always opt for something that can be prepared ahead. So I don’t have to spend the whole evening in the kitchen and can enjoy some time together instead- with chatting and a glass of wine ­čÖé

Cannelloni with vegetarian Bolognese

For 4 portions you need:

vegetarian Bolognese

  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • 690g passata
  • 200g red lentils
  • salt, pepper, Italian herb mix
  • olive oil

b├ęchamel sauce

  • 50g butter
  • 50g flour
  • 500ml milk
  • salt, nutmeg


  • 250g cannelloni
  • 100g grated cheese
  • ovenproof dish


First you prepare the vegetarian Bolognese. Therefore, peel and finely dice the onion, carrot and cloves of garlic. Pour some olive oil in a pot, heat it and fry the vegetables in it. Next you add the Italian herb mix, roast it till fragrant and pour in the passata. This basic sauce has to cook for a while now. The longer it cooks, the better it tastes.

In the meantime you can take the cannelloni and search for a suitable ovenproof dish. Of course you can also layer them, but I prefer to have them lying next to each other, because that way it is easier to take them out later. Now back to the Bolognese. Add the lentils and let it cook for another 15 minutes. Last but not least, season to taste with salt and pepper.

While the Bolognese is cooking, you make the b├ęchamel sauce. Therefore, melt the butter in a pot and add in the flour at one go. Sweat it for a while and then start adding the milk. Keep constantly stirring with a whisk to prevent lumps. When all the milk is in the sauce, bring it to a boil to achieve this thick and creamy texture which is typical for the b├ęchamel sauce. Never stop stirring, because otherwise you will burn it. Season to taste with salt and a bit of nutmeg and you are ready to start filling.

Pour half of the b├ęchamel sauce on the bottom of your ovenproof dish. Then fill the cannelloni with your lentil Bolognese and spread them evenly on the b├ęchamel sauce. Next you cover them with the other half of the b├ęchamel sauce, some leftover Bolognese and grated cheese. Your cannelloni are ready to go in the oven- either right now or later. They must be baked for 40 minutes at 190┬░C. Serve them with a nice salad and you have a perfect dinner for your guests ­čÖé


Have fun!

XOXO, Stef

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