Slice the mushrooms and cook them in a pan with a drizzle of oil and a garlic clove for 10 minutes, seasoning with salt.
Divide the béchamel sauce into two bowls and mix the mushrooms and Parmesan into one of them.
Place 2 tablespoons of the mushroom béchamel on each lasagna sheet and roll it up to form the cannelloni.
Spread plain béchamel on the bottom of a baking dish, arrange the cannelloni, cover with more béchamel and a sprinkle of Parmesan.
Cover with parchment paper and seal with aluminum foil.
Cook in an air fryer at 180°C for 18 minutes, removing the cover in the last 4 minutes to brown. Alternatively, bake in an oven at 180°C for 25-30 minutes.
Air fryer
Baking dish
Parchment paper
Aluminum foil
You can cook the cannelloni either in an air fryer or in a traditional oven.
Italia, Emilia Romagna
| Energy (kcal) | 51.82 |
| Carbohydrates (g) | 3.63 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 2.87 |
| of which Saturates (g) | 0.4 |
| Protein (g) | 2.66 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.01 |
