Creamy cannelloni with champignon mushrooms and béchamel, easy to prepare and perfect for a tasty meal.
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 into two bowls and in one, mix in the mushrooms and Parmesan.
Place 2 tablespoons of mushroom béchamel on each lasagna sheet and roll it up to form the cannelloni.
Spread the 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 foil.
Cook in an air fryer at 180°C for 18 minutes, removing the cover in the last 4 minutes to gratin. Alternatively, bake in the oven at 180°C for 25-30 minutes.
Air fryer
Baking dish
Parchment paper
Foil
You can cook the cannelloni in either an air fryer or 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 |
