Cannelloni with winter vegetables

Preheat the oven to 190 ° C.

Peel the celeriac. Cut the celeriac and carrot into cubes of ½ x ½ cm (brunoise).

Chop the onion and cut the celery into bows.

Heat the oil in a wok or frying pan and fry the onion and the rest of the vegetables over medium heat 8 min.

Meanwhile, spray the leaves of the sprigs of thyme. Cut with the oregano and sage leaves and the rosemary needles fine and fry the herbs.

Turn off the heat and grate the cheese over the vegetables. Scoop and season with pepper and salt.

Meanwhile, bring a large pot of water to the boil. Cook the lasagne sheets for 4 minutes and drain.

Take a lasagne sheet and spoon a spoonful of vegetables over the width. Roll up and place in the greased oven dish. Make all the rolls.

Divide the remainder of the filling over the rolls. Pour the tomato sauce over it. Cut the mozzarella into slices and spread over the sauce.

Bake for about 20 minutes in the oven until the mozzarella turns golden brown. Bon appétit! .