CANNELLONI DI RICOTTA E FUNGHI

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Preheat the oven.

Cook the mixed mushrooms in a pan with some oil until softened.

In a bowl, mix the ricotta, cooked mushrooms, salt, pepper, and nutmeg.

Prepare the béchamel sauce (as per the linked recipe).

Spread some passata di pomodoro on the bottom of a baking dish.

Fill each lasagna sheet with the ricotta and mushroom mixture, roll them up, and place them in the baking dish.

Cover the cannelloni with the remaining passata di pomodoro and béchamel sauce.

Sprinkle with grated parmigiano.

Bake in the oven until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens