Canelones de Verduras

Canelones de Verduras are delicious pasta tubes filled with a colorful and nutritious mixture of vegetables, creating a satisfying vegetarian dish. Topped with a creamy béchamel sauce and baked to perfection, this dish is both comforting and wholesome.

Ingredients

• Lasagna sheets - 4 sheets
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Zucchini - 1 small, diced
• Red bell pepper - 1, diced
• Mushrooms - 150 grams, diced
• Spinach - 100 grams, chopped
• Ricotta cheese - 150 grams
• Parmesan cheese - 50 grams, grated
• Salt - to taste
• Black pepper - to taste
• Nutmeg - a pinch
• Milk - 250 ml
• Butter - 30 grams
• All-purpose flour - 30 grams

Steps

1. Preheat your oven to 180°C (350°F).
2. Cook the lasagna sheets in boiling salted water for 5 minutes, then drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
4. Add diced zucchini, red bell pepper, and mushrooms to the skillet; cook for about 5-7 minutes until softened.
5. Stir in the chopped spinach and cook until wilted. Season with salt, black pepper, and a pinch of nutmeg.
6. Remove the skillet from heat and mix in the ricotta cheese and half of the grated Parmesan. Allow the mixture to cool slightly.
7. Fill each lasagna sheet with the vegetable and cheese mixture, then roll them up to create the canelones.
8. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
9. Gradually whisk in the milk, cooking until the sauce thickens. Season with salt and pepper.
10. Spread a thin layer of the béchamel sauce on the bottom of a baking dish. Place the filled canelones seam-side down in the dish.
11. Pour the remaining béchamel sauce over the canelones and sprinkle the rest of the Parmesan cheese on top.
12. Bake in the preheated oven for 25 minutes until golden and bubbling.
13. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 40 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables used.
• A good source of protein and calcium from the ricotta and Parmesan cheese.

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