Lactose-Free Kale Cannelloni With Tomato Sauce - cooking recipe

Ingredients

250 g kale, chopped
3 tbsp sunflower oil
2 None onions, finely diced
1 None garlic clove, crushed
1 tbsp tomato puree
2 x 400 g cans chopped tomatoes
4 tbsp chopped fresh oregano
Pinch None ground allspice
Pinch None caster sugar
125 g lactose-free cream cheese
16-20 None cannelloni
100 g lactose-free hard cheese, grated
None None Lactose-free butter, to grease

Preparation

For the cannelloni, blanch kale in salted, boiling water for 3-4 mins then drain and rinse under cold water. Heat 2 tbsp oil in a large saucepan, add 1/2 the onions and cook for 1-2 mins, add kale and cook for 3-4 mins. Add 2/3 cup water then season, cover and cook over low heat for 20-25 mins, until very tender. Add ground allspice and sugar. Add cream cheese then stuff cannelloni.
Meanwhile, preheat oven to 400\u00b0F. Grease a baking dish with lactose-free butter. Heat 1 tbsp oil in a saucepan, add remaining onion and garlic and saute for 3-4 mins. Add tomato paste and cook for 2-3 mins. Add chopped tomatoes and 2/3 cup water, bring to a boil then simmer for 5-10 mins. Fold 1/2 the oregano into the sauce. Spread a layer of tomato sauce in the bottom of the prepared pan. Arrange the filled cannelloni on top then cover with remaining tomato sauce. Sprinkle cheese over top and bake for 40-45 mins. Garnish with remaining oregano then serve.