Cut the green beans into pieces no more than 2–3 cm long. Boil them in boiling salted water for 20 minutes, then drain. Chop the tomatoes, chop the garlic. Place the tomatoes and garlic in a skillet with a little warmed olive oil and simmer for 15–20 minutes until the excess liquid evaporates. Season with salt and pepper. Grate the emmental cheese on a coarse grater.
Tackle lasagna sheets. Boil them in salted water for 7-8 minutes. It is best to cook the sheets separately so they don’t stick together. Toss the ricotta, sour cream, and finely chopped basil separately. Season with salt and pepper.
Take a boiled lasagna leaf, place the sour cream and ricotta mixture on top of it, and then the green beans. Roll the leaf like a Japanese roll and place in a greased baking dish with olive oil. Repeat the operation with the remaining food. Pour the resulting cannelloni tubes with tomato puree and sprinkle with grated emmental cheese. Preheat oven to 180 degrees. The dish will need to be cooked for at least 10 minutes for the cheese to melt and brown. Serve the cannelloni hot.
Green beans with carbonara sauce
This dish can become a less nutritious and healthier counterpart to carbonara pasta.
You will need: – 800 g of green beans; – 200 g ham; – 2 eggs; – 2-3 cloves of garlic; – 4 tablespoons of sour cream; – 4 tablespoons of grated Parmesan; – butter; – salt and pepper.