Lactose-Free Kale Cannelloni With Tomato Sauce

• 250 g kale, chopped
• 3 tbsp sunflower oil
• 2 None onions, finely diced
• 1 None garlic clove, crushed
• 1 tbsp tomato puree
• 2 x 400 g cans chopped tomatoes
• 4 tbsp chopped fresh oregano
• Pinch None ground allspice
• Pinch None caster sugar
• 125 g lactose-free cream cheese
• 16-20 None cannelloni
• 100 g lactose-free hard cheese, grated
• None None Lactose-free butter, 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 400u0b0F. 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.

kale, sunflower oil, onions, garlic, tomato, tomatoes, fresh oregano, ground allspice, caster sugar, lactosefree cream cheese, cannelloni, lactosefree hard cheese, lactosefree butter

Taken from recipes-plus.com/api/v2.0/recipes/19611 (may not work)