Vegetarian Vegetable – Mushroom – Cannelloni

Ingredients for 4 servings:

• 300 g carrot(s)
• 200 g onion(s)
• 5 cloves garlic
• 250 g cannelloni
• 4 large mushrooms
• 400 g spinach, chopped (frozen)
• 150 g cheese, grated
• 1 cup cottage cheese
• 20 g butter
• 2 tbsp flour
• 5 dl milk
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finely chop the carrots, mushrooms, onions, and garlic and sauté in a pan. Add the spinach and cottage cheese. Season with salt and pepper. Stir half of the grated cheese into the mixture. Set the pan aside. Make a béchamel with the butter, flour, and milk and stir half of the remaining grated cheese into the béchamel. Season with salt, pepper, and nutmeg. Preheat the oven to 200°C. Fill the raw cannelloni with the vegetable mixture. This is best done using a piping nozzle or a teaspoon. Layer the filled raw cannelloni in a gratin dish. Pour the cheese béchamel over the top and sprinkle the remaining grated cheese on top. Bake in the oven for about 30-40 minutes, until the cheese layer is nicely browned.