Cannelloni filled with soy sauce

Ingredients

• 300 g of rehydrated, ground soy meat
• 200 ml of broth
• 100 g of cooked ham
• 200 g of cooked chicken breast
• 1 onion
• 1 carrot
• A stalk of celery
• 1 tablespoon of cornstarch
• 1 egg
• 150 g of grated Parmesan cheese
• oil paint, as needed
• salt, as needed
• 1 tablespoon of chopped parsley
• 1 can of diced tomatoes
• olive oil, to taste
• salt, as needed
• 40 g of butter
• 40 g of flour
• 500 ml of milk
• salt, as needed
• 18 sheets for lasagna

Prepare the filling: In a pan, sauté the onion, carrot, and celery in oil. Add the soy protein, cooked ham, and cooked chicken. Season with salt and parsley.

Add 200 ml of broth and 1 teaspoon of cornstarch. Thicken the mixture by continuing to cook. Allow to cool completely.

Prepare the filling: In a bowl, mix the soy protein with the egg, 100g of grated Parmesan cheese, and parsley. Season with salt.

Prepare the salsa: Heat a little oil in a pan, then add the peeled tomatoes. Season with salt and cook until thickened.

Prepare the béchamel sauce: Melt 40g of butter and 40g of flour in a saucepan. Gradually add 500ml of warm milk, stirring vigorously with a whisk. Season with salt and grated nutmeg.

Prepare the cannelloni: Add 2 tablespoons of tomato sauce and 2 tablespoons of béchamel to the filling. Mix well.

Soak the lasagna sheets in boiling, salted water with a small amount of oil added.

Rinse the lasagna sheets and place them in a bowl of cold water. Fill them with the filling and roll them up to form the cannelloni.

Prepare two dishes that will go in the oven, and spread a thin layer of sauce on each. Arrange the cannelloni, then cover them with tomato sauce, béchamel, grated Parmesan cheese, and grated Emmental cheese.

Bake in the oven for approximately 20 minutes at 180 °C.