Slice the mushrooms and cook them in a pan with a drizzle of oil and a clove of garlic for 10 minutes, adjusting the salt.
Divide the béchamel sauce into two bowls and in one of them combine the mushrooms and the Parmesan.
Place 2 tablespoons of mushroom béchamel on each lasagna sheet and roll it up to form the cannelloni.
Spread the plain béchamel on the bottom of a baking dish, arrange the cannelloni, cover with more béchamel and a sprinkle of Parmesan.
Cover with baking paper and seal with aluminum foil.
Cook in the air fryer at 180°C for 18 minutes, removing the cover during the last 4 minutes to brown. Alternatively, cook in the oven at 180°C for 25-30 minutes.
Air fryer
Baking dish
Baking paper
Aluminum foil
You can cook the cannelloni either in the air fryer or in a traditional oven.
Italia, Emilia Romagna
| Energy (kcal) | 169.94 |
| Carbohydrates (g) | 25.12 |
| of which sugars (g) | 2.73 |
| Fat (g) | 4.35 |
| of which saturates (g) | 0.61 |
| Protein (g) | 7.21 |
| Fibre (g) | 1.58 |
| Salt (g) | 0.05 |
