GF, Vegan, Dairy Free, Nutritional Yeast Free

Being on a medically necessary gluten free diet can be a challenge, add dairy intolerance and it becomes more of a challenge. Especially living in a society which serves gluten and dairy at almost every meal and snack. Anyone else ever miss stuffed cannelloni? This is my version.

Although I do make a gluten free pasta dough, I usually don’t have time to create such an elaborate meal. I use a lot of different GF brand pastas, each one being well suited for a particular recipe type. Here I chose to use GF Lasagne noodles and actually boiled them first. Boiling GF lasagne sheets is not successful unless you do a few at a time, then hang individually over the side of the colander. In this case, I boiled two sets of 3 sheets per boil. Using this method makes the sheets very easy to use. I salt the waters it just begins to boil, my grandmother used to say the water should be as salty as the Mediterranean….I also add some olive oil to further help keep the pasta sheets from sticking to one another.

12 ounces/1.5 cups Almond Ricotta

1.5-2 cups Sunday Sauce

6 GF Lasagne Sheets (Cooked)

Salt/Crushed Red Pepper/Black Pepper to taste

Pre-heat oven 350 degrees

You can prepare these with sauce in between each cannelloni and place on a baking tray. Really easy to assemble. Retrieve your previously made Almond Ricotta Cream and warm Sunday Sauce. This recipe only requires it be warmed once assembled, it will not need excessive baking like its dairy counterpart. Place oven on 350 degrees. Place a few spoons full of Sunday Sauce on the bottom of the plate or tray you will be placing the cannelloni on. Hold a cooked and cooled pasta sheet in one hand, add 2 tablespoons of Almond Ricotta in the center and sprinkle with sauce, roll ends to overlap one another, drizzle sauce on top and repeat until all ingredients are used.

Sprinkle Salt/hot chili pepper/black pepper to taste

Cover tray with foil or a cookie sheet, warm in oven 5 minutes

Buon Appetito!

“Almond Ricotta Cannelloni” (c) 2023 by Liz Conforti