Creamy Mushroom and Bechamel Cannelloni

Slice the mushrooms and cook them in a pan with a drizzle of oil and a clove of garlic for 10 minutes, seasoning with salt.

Divide the béchamel into two bowls and in one add the mushrooms and Parmesan cheese.

Place 2 tablespoons of the mushroom béchamel on each sheet of lasagna and roll it to form the cannelloni.

Spread simple 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 gratin. Alternatively, bake in an oven at 180°C for 25-30 minutes.