Explore Cuisine’s Pumpkin Stuffed Green Lentil Cannelloni
User Reviews
5.0
3 reviews
Excellent
-
Total Time
1 hr 40 mins
-
Servings
4 servings
-
Calories
317 kcal
-
Course
Main Course
-
Cuisine
American
Explore Cuisine’s Pumpkin Stuffed Green Lentil Cannelloni
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This Pumpkin Stuffed Green Lentil Cannelloni by Explore Cuisine is the perfect winter lasagna to serve guests during the holidays.
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Ingredients
For the cashew cream:
- ½ cup raw cashews
- 1 cup boiling water
- 1 clove garlic
- 2 teaspoons nutritional yeast
- ¼ teaspoon salt
- 6 sheets Explore Cuisine Organic Green Lentil Lasagne
- 2 cups Prepared Tomato Sauce
- 1-2 teaspoons crushed red pepper flakes to taste, optional
For the filling:
- 15 ounces canned pumpkin
- 1 teaspoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼-1/2 teaspoon salt to taste
- ⅛ teaspoon black pepper
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Instructions
- To prepare the cashew cream (this can be prepared ahead of time), soak the cashews in 1 cup of boiling water for 30 minutes. Drain, reserving ½ cup of the soaking water
- Combine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to use
- In a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking together
- While the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to use
- Once the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them aside
- Preheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5 x 7.5 inch baking dish. Spoon about half of the cashew cream over the sauce
- To prepare the cannelloni, place about a tablespoon and a half of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutes
- Drizzle with the remaining cashew cream before serving. Serve warm
Nutrition Information
Show Details
Serving
3g
Calories
317kcal
(16%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
952mg
(40%)
Potassium
788mg
(23%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
17224IU
(344%)
Vitamin C
13mg
(14%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 317kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 952mg | 40% |
| Potassium | 788mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 17224IU | 344% |
| Vitamin C | 13mg | 14% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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