Cannelloni with goat's cheese

Name: cannelloni with goat's cheese
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 200 g snoepto cup; 2 el (olive oil; 3 twig fresh thyme; 1 el White wine vinegar; 425 ml sifted velvety tomatoes; 800 g Italian stir fry vegetable cavolo nero; 200 g goat cheese natural in slices; 65 g pine nuts; 250 g fresh lasagne sheets coolers

Rolled up lasagne sheets with tomatoes, cavolo nero and goat cheese.

Ingredients

Kitchen Stuff

1 baking dish (30 x 20 cm)

Directions

Slice the garlic. Halve the to. Ris the leaves of the thyme. Fry the garlic in the oil in a frying pan for 1 min on medium heat.
Add the snoepto, thyme, vinegar and sieved tomatoes. Bring to the boil and cook for 15 minutes on low heat.
Preheat the oven to 190 ° C.
In the meantime, stir the remaining oil in a stirring stir fry the vegetables for 7 minutes.
Add the goat's cheese and the pine nuts and heat for 3 minutes.
Take a lasagne sheet and spoon a spoonful of vegetables over the width. Roll up and place in the baking dish. Repeat with the rest of the lasagne sheets.
Pour the tomato sauce over the cannelloni, spread the rest of the goat's cheese over it and sprinkle with the rest of the pine nuts.
Put in the oven and cook in 20 min. Until done.