Lactose-Free Kale Cannelloni With Tomato Sauce

Name: Lactose-Free Kale Cannelloni With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups kale chopped; 3 tablespoons sunflower oil; 2 onions finely diced; 1 garlic clove crushed; 1 tablespoon tomato puree; 2 11/16 cups chopped tomatoes cans; 4 tablespoons fresh oregano chopped; 1 pinch ground allspice; 1 pinch caster sugar; 9/16 cup cream cheese lactose-free; 20 cannelloni; 3/4 cup hard cheese lactose-free, grated; butter Lactose-free, to grease

Servings: persons

7 cups kale chopped
3 tablespoons sunflower oil
2 onions finely diced
1 garlic clove crushed
1 tablespoon tomato puree
2 11/16 cups chopped tomatoes cans
4 tablespoons fresh oregano chopped
1 pinch ground allspice
1 pinch caster sugar
9/16 cup cream cheese lactose-free
20 cannelloni
3/4 cup hard cheese lactose-free, grated
butter Lactose-free, to grease

1
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.
2
Meanwhile, preheat oven to 400u00b0F. 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.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 cups kale chopped, 3 tablespoons sunflower oil, 2 onions finely diced, 1 garlic clove crushed, and more.

Yes, Lactose-Free Kale Cannelloni With Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!