Jamie's Summer Veg Lasagne and can afford more than 30 minutes in the kitchen then try this recipe. You'll be rewarded with a wonderful and unusual dish, which has an incredible depth of flavour.
After cooking Jamie Oliver’s Summer Veg Lasagne it reminded me of another excellent pasta dish that appears in Jamie at Home: Incredible Baked Cauliflower and Broccoli Cannelloni.
Like Summer Veg Lasagne it contains mashed vegetables, flavoured with garlic and anchovies, which have been overcooked to intensify their taste. I actually prefer this as it has a tomato sauce (as opposed to the all-white sauce of the lasagne) and a crème fraîche topping. After cooking this I stopped making béchemal sauce as the crème fraîche version saves time and tastes fantastic. Torn buffalo mozzarella, scattered over the sauce and baked until golden brown, makes it even better.
This flavour-packed dish is definitely not a 30 minute meal but if you enjoyed Summer Veg Lasagne, I urge you to give it a go. It tastes delicious, makes a generous amount, reheats well and can be frozen.
The original recipe advises using 500ml of passata but if you have a 700ml jar then the extra 200ml will do no harm.
I use a dish that's approximately 32cm x 24cm and it fits 250g of dried cannelloni tubes (around 18 tubes). 1 kilo of vegetables fills the tubes generously. If I don't have enough cauliflower and broccoli I top up the veg with frozen peas and it tastes great.
Jamie at Home (affiliate link) by Jamie Oliver
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