INGREDIENTS serves 4
( 4 syns per serving SW using milk and cheese from Hea+b allowance )
Half a quantity from my slow cooked black dhal recipe ( I froze half last time, so used that )
252 g pack of chilled egg lasagne sheets
onion granules
1 tbsp plain flour
1 tbsp butter
300 ml skimmed milk
60 g grated mature cheddar
If the black dhal mixture is frozen, make sure it is thawed well.
Spoon equal amounts of the mixture onto the edge of each lasagne sheet and roll up into tubes. Slightly grease a lasagne dish and place the cannelloni tubes side by side and sprinkle with onion granules.
To make the sauce, melt the butter in a pan and then add the flour. Mix to a paste and stir for a minute or so. Gradually add the milk and stir continually to make a smooth sauce. Use an egg beater to stir it if necessary which helps prevent lumps. Add all but a small handful of the cheddar and stir until its melted. Pour the sauce over the cannelloni and sprinkle with the remaining cheddar. Cook at 180 c fan for 25 minutes until golden and bubbling.
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