Canneloni Kitchenomica recipe

1 pack (456 to 500 g) wide lasagna noodles
10 cloves garlic, crushed
1 large (100 g) onion, sliced
600g ground beef or 300g sweet ham, diced
1/2 k carrot, chopped
350 g baguio beans, sliced thinly crosswise
2 bunches (350 g) saluyot, snipped or cut leaves into smaller pieces
1/4 cup powdered milk
2 tbsp flour
2 cups coarsely grated cheese
1 can (580 g) DEL MONTE Italian style spaghetti sauce

White Sauce:
3 tbsp butter
3 tbsp flour
1/3 cup evaporated milk
1/3 cup water

White sauce: Melt butter. Add flour gradually until well blended. Add milk-water mixture gradually while stirring. Cook for 3-5 minutes with continuous stirring.


Saute garlic, onion, carrot and ham or ground beef. Cook for 5-10 minutes. Add baguio beans. Cook for another 3 minutes. Add saluyot and flour. Cook for 2 minutes. Remove from flame. Add 1 cup cheese and powdered milk. Mix well. Set aside.
Cook lasagna noodles according to package directions. Drain and lay flat on tray (careful not to tear the pieces). Cut each piece crosswise into 2. Place every 2 tbsp of sauteed mixture in one lasagna noodle. Roll and tie with green onion leaf (if desired for garnish). Arrange in greased 13"x9" baking pan.
Pour spaghetti sauce and white sauce on top. Sprinkle with remaining cheese. Bake covered at 375 F for 30 minutes then uncovered for 10 minutes.

21 servings (2 pcs/serving).
Vegetables serve as extender.