Eat your veggies the yummy way with this cheesy cannelloni stuffed with arugula and dried tomatoes.
1 1/2 cups chopped dried tomatoes
2 cups arugula, or more depending on preference
2 tablespoons olive oil
1 pinch of salt
4 fresh lasagna noodles
2 tablespoons of butter
2 tablespoons of flour
1 liter of whole milk
3 1/2 ounces grated mozzarella cheese
1.7 ounces grated Parmesan cheese
Let's get Cooking...
In a bowl, arrange the dried tomatoes, arugula, olive oil and a pinch of salt. Mix well.
Arrange the lasagna noodles in a smooth surface. Place some of the mixture of dried tomatoes and roll the noodle like a straw. Repeat the process with the other noodles to use the entire filling. Arrange in a pan and reserve.
Cook in a saucepan over low heat and melt the butter, add flour, stirring constantly. Add milk and stir until forming a consistent sauce. Season with salt and nutmeg.
Add the mozzarella cheese to the sauce.
Pour the sauce over the cannelloni in the pan
Sprinkle Parmesan cheese and bake in a preheated oven to 350°F for 20 minutes.