Rather quick and easy to prepare, high in protein and fiber.
For the ragu': heat half a glass of olive oil in a pan with shallot,celery and carrot all finely cut. For 3 minutes.
Add the lentils, and a liter of water. Then the thyme, sage and rosemary. Let them cook for 15 minutes, add some water if it sticks.
Add the tomato pulp, and finish to cook for 15 minutes.
Cool it down then blend it to become a puree.
Soften the pasta boiling it for 5 minutes trying not to stick the sheets to each other.
Once cooled down start filling cannelloni with the lentils ragu' sauce and put in the oven for 45 minutes.
Add bechamell sauce and tumeric on the top,10 minutes before end of cooking. Is then ready to serve.
It is much easier if you buy lasagne sheets and rolled them up. If you use cannelloni tubes you have to ensure that the sauce is liquid enough, to allow the pasta cook properly in the oven. Best lentils from Castelluccio di Norcia, don' t need to soak them.
