Vegan Cannelloni with Asparagus and Béchamel

Name: Vegan Cannelloni with Asparagus and Béchamel
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 lasagna sheets; a pinch of salt; 16 spears asparagus; 1 batch vegan béchamel; 1/2 batch vegan parmesan; 4 tablespoons micro greens

20 mins prepServes 4

Enjoy a delicious vegan cannelloni recipe featuring asparagus wrapped in lasagna sheets and baked with creamy vegan béchamel sauce, and a sprinkle of vegan parmesan. Perfect for a delightful spring dinner!

4 servings

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Instructions


0 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. 
1 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.
3 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.

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Vegan Cannelloni with Asparagus and Béchamel

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