Béchamel Topped Cannelloni - HAPPY VEG
Béchamel-topped cannelloni filled with ricotta, sundried tomato pesto, and grated cheese—perfect vegan comfort food! Prep in 25 mins, bake for 1hr 25 mins. Yield: 5 servings.
Ingredients
- 2x 280g Full Fat Ricotta
- 1 Large Free-Range Egg
- 3 cloves Garlic, crushed & minced
- 1/2 Yellow Onion, minced
- 2 Tbsp. Sundried Tomato Pesto
- 1/2 Lemon, zest
- 1/2 C Grana Padano, grated
- 1/4 C Extra Old White Cheddar, shredded
- 1/2 Tsp. Red Pepper Flakes
- 1/2 Tsp. Sea Salt
- Cracked Pepper
- 2 Tbsp. Fresh Parsley, chopped
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