Summary

Ingredients

• 300 g carrot (s)
• 200 g onion (s)
• 5 cloves garlic
• 250 g cannelloni
• 4 large mushrooms
• 400 g spinach, chopped (frozen from the frozen)
• 150 g cheese, rated
• 1 cup cottage cheese

For the sauce: (bechamel)

• 20 g butter
• 2 tablespoon flour
• 5 dl milk
• salt and pepper
• nutmeg

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Instructions

1. Chop carrots, mushrooms, onions and garlic and sauté in a pan. Add the spinach and cottage cheese. Season with salt and pepper. Mix half of the grated cheese into the mixture. Set the pan aside.
2. Make a bechamel with the butter, flour and milk and stir half of the remaining grated cheese into the bechamel. Season to taste with salt, pepper and nutmeg powder.
3. Preheat the oven to 200 ° C. Fill the raw cannellonis with the vegetable mixture. It works best with a piping nozzle or a teaspoon. Layer the filled raw cannellonis in a gratin dish. Pour the cheese bechamel over the top and sprinkle the remaining grated cheese over the top.
4. Bake in the oven for about 30-40 minutes until the layer of cheese is nicely browned.