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1
To make whole wheat white sauce, whisk the milk, wheat flour, black pepper powder, and salt. Stir until there are no lumps. Next, heat a tablespoon olive oil in a pan over medium heat.
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2
Add chopped onion, garlic and saute for few minutes, until you smell the aromas coming through and the onions have softened.
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3
Pour the milk mixture into the onion mixture and keep stirring continuously to cook the sauce. Keep stirring until the sauce thickens and has cooked through. Add the nutmeg powder and stir to combine.
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4
Cook the sauce on medium heat, so the sauce thickens gradually with no lumps. Once done, turn off the heat, check the salt and spice levels and keep aside.
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5
To prepare the tomato sauce, in a blender combine together all the ingredients and grind to a smooth paste.
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6
Now to prepare the cannelloni filling, clean, wash and pat dry the mutton mince.
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7
Heat olive oil in a casserole over medium heat. Saute onion, garlic and bay leaf for few minutes to release the aroma. Now add the mutton mince in the casserole and saute till the meat turns light brown in color.
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8
Add half of the tomato sauce prepared earlier in the casserole, stir to combine followed by the chopped spinach leaves. Season with salt to taste.
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9
Cover the casserole with the lid and let mutton mince cook over medium heat, stirring occasionally throughout the cooking time.
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10
When all the liquid is drained out of the mutton filling and the meat is cooked through turn off the heat. Transfer the keema and spinach filling to a bowl and keep aside.
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11
Now in a large saucepan boil enough water to cook lasagna sheets. Add spoonful of salt in the boiling water, once the water comes to roaring boil add the lasagna sheet in the saucepan. Cook till the lasagna sheets are al dente.
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12
Drain in a colander and rinse with the cold water. Cut each lasagna sheet into equal half horizontally. Take one half, add a spoonful of keema filling on one corner and roll towards the other side to make spring roll like shape. Similarly fill remaining sheets with the filling.
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13
Grease a rectangular baking dish with olive oil. Arrange all the lasagna cannelloni in the baking dish. Pour remaining tomato sauce over the filled cannelloni followed by the layer of white sauce.
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14
Sprinkle grated cheese over the layer of white sauce. Bake lasagna cannelloni in the pre-heated oven at 180 degree celsius for 20 minutes or till cheese is nicely melted.
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15
Serve Keema Lasagna Cannelloni Recipe warm.
