Preparation

Start with the filling. Add the ricotta in a bowl. Wash the lemons, grate them and add it in the bowl. Mint wash, chop, add. Salt and pepper to taste. Stir everything. Keep cool. For the béchamel sauce: Put the butter in a pot, gradually stir in the flour with a whisk and simmer at medium heat for 10 minutes. Heat the milk, add, let simmer for 20 minutes, stirring. Finally add tomato purée, stir and simmer for 5 minutes. Season to taste with salt and pepper. Parmesan crumble: Grate Parmesan finely, mix well in a bowl with almonds and flour, add butter (at room temperature), then add sugar and salt, mix until a crumbly-mass is formed. Place the baking paper on a baking tray, crumble the sprinkles thinly with your hands, bake in a preheated oven at 170 degrees for 8 minutes until golden brown. Cook the lasagne sheets al dente in water, dip them in ice water, remove them, let them dry on a kitchen towel. Then place the filling on a damp cloth, place two fingers on the lower edge (preferably with a piping bag),and roll up the lasagne like a sushi roll. Heat in steam for 6 minutes. Pour béchamel sauce over it, sprinkle with parmesan crumble and arrange with sprouts or herbs. If you wish, you can put the whole thing into the oven. Then pour part of the bechamel into a mould, place the cannelloni in it, pour over the remaining bechamel, place the cheese crumble on top, cook in the oven at 160 degrees for 20 minutes.

Do you want to receive new fera recipes?
We will inform you every time we publish a new recipe