Cannelloni stuffed with soy, chicken and ham

Ingredients

• 300 g of ground soy protein, rehydrated
• 1 onion
• 1 carrot
• 1 stalk of celery
• oil
• 200 ml of broth
• 1 tablespoon of cornstarch
• 100 g of cooked ham
• 200 g of poached chicken breast
• 1 egg
• 100 g of grated Parmesan cheese
• 1 tablespoon of chopped parsley
• salt
• 1 can of peeled tomatoes
• olive oil
• salt
• 40 g of butter
• 40 g of flour
• 500 ml of milk
• salt
• A pinch of ground nutmeg
• 18 sheets of lasagna
• 50 g of grated Parmesan cheese
• 80 g of grated Emmental cheese

Heat oil in a pan, add the chopped onion, carrot, and celery, and then add the soy sauce. Let it simmer until the vegetables are tender and the flavors have melded.

Pour the in the broth where you have dissolved the starch, reduce it, and then let it cool.

Dice the chicken and ham, and mix them with the soy sauce, egg, 100g of Parmesan cheese, parsley, and a pinch of salt.

Pulse the tomatoes in a food processor, then cook them in a little olive oil until they thicken slightly, and season lightly with salt.

Make a roux with butter and flour, then gradually add the warm milk while whisking, season with salt, and cook for a few minutes before adding a pinch of nutmeg.

Add 2 tablespoons of tomato sauce and 2 tablespoons of béchamel sauce to the mixture.

Boil the lasagne sheets in salted, oiled water until tender, then drain and spread them out on a clean dishcloth.

Fill them with the filling and roll them up into cannelloni.

Preheat the oven to 180 °C; spread a little tomato sauce in two dishes and arrange the cannelloni in them.

Top with tomato sauce, béchamel, Parmesan, and Emmental cheese, then bake for approximately 20 minutes.