Vegan Cannelloni with Asparagus and Béchamel
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
145 kcal
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Course
Main Course
Vegan Cannelloni with Asparagus and Béchamel
Description
This Vegan Cannelloni is assembled by wrapping blanched asparagus spears with partially cooked lasagna sheets to maintain an ideal tenderness and structural integrity. The asparagus is blanched with care to keep the tips crisp and vibrant, then rolled individually in sheets and arranged in a baking dish. The dish is covered generously with homemade vegan béchamel and sprinkled with vegan parmesan that browns slightly during baking, contributing creamy mouthfeel and a savory touch.
The finished cannelloni offers a delightful combination of the tender, smooth pasta, slightly crisp asparagus filling, and rich, golden béchamel sauce. Baking melds the flavors and develops a light crust on top while keeping the interior moist and flavorful. The addition of microgreens or garden cress after baking adds a fresh, peppery note and visual appeal.
This dish pairs well with light salads or other vegetables, complementing the mildness of the cannelloni. Serving suggestions include assortments of crisp greens, pickled or roasted veggies, or crusty bread. The recipe’s notes provide tips on ingredient quality, cooking techniques, and presentation to enhance the overall experience.
The recipe includes detailed advice on lasagna sheet cooking times, asparagus blanching technique, seasoning the béchamel for flavor lift, and reheating instructions. Cannelloni can be stored refrigerated for several days or frozen for longer, with reheating recommendations ensuring the texture stays pleasant. Garnish and plating help elevate this vegan comfort dish.
Ingredients
- 4 lasagna sheets
- a pinch of salt
- 16 pears asparagus
- 1 batch béchamel sauce vegan
- 1/2 batch vegan parmesan cheese
- 4 tablespoons microgreens to garnish
Instructions
- Make vegan bechamel and vegan parmesan. In a medium pot, boil water, add oil and salt and cook lasagna sheets for 5 minutes. Place on a kitchen towel in a single layer.
- Preheat the oven to 350F or 180C. Trim the ends of asparagus spears. Blanche asparagus for 5 minutes in boiling water,keeping the heads above the water not to overcook them.
- Assemble the rollups. Take a lasagna sheet, put 4 asparagus spears on it and wrap. Transfer to a baking dish. Repeat with the rest of asparagus. Pour the sauce on top and sprinkle with vegan parmesan. Bake for 20 minutes until golden brown. Sprinkle with micro greens or garden cress.
Notes
- Cook lasagna sheets just until pliable to avoid mushy cannelloni after baking.
- Blanch asparagus carefully to preserve color and a slight crisp texture; keep tips above water during boiling.
- Use generous amounts of vegan béchamel and vegan parmesan for creaminess and flavor enhancement.
- Consider adding ingredients like sautéed mushrooms or spinach to diversify fillings.
- Preheat oven to 350°F (180°C) and lightly grease the baking dish to prevent sticking.
- Let baked cannelloni rest a few minutes before serving to meld flavors and firm up.
- Store leftovers in an airtight container; refrigerate up to 3-4 days or freeze up to 2-3 months.
- Reheat refrigerated or frozen cannelloni covered with foil to avoid drying, adjusting baking times accordingly.
- Garnish with microgreens or fresh herbs for an attractive presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 17mg | 1% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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