In Catalunya we eat Cannelloni for Christmas, so here's a version of my grandma's recipe I made for this 2020 far from home.
Lasagna pasta (GF)
For the filling
3 Sausages (small ones)
1 Chicken breast
1 Lean pork (Same amount of chicken)
2 Lines of pork belly
1 Chicken liever or Foie
1 Big Onion
3 Garlic cloves
1tbp tomato puree
1/2 cup Cognac
Olive oil, salt & pepper
For the sauce (bechamel):
3tbp gluten free flour
1l Milk (I use unsweetened almond)
1 Egg yolk
Salt & pepper
LET'S GET STARTED:
On a big pot, add some olive oil and fry the meat (except the foie), add salt and pepper.
When the meat starts getting golden, add the onion, the garlic, tomato puree, and cognac. Cover and let it cook for about 1 hour if you're using the entire meat pieces or 20 min if the meat is already cut.
Add the foie and blend all the meat if possible on a food processor, I did it with a hand mixer and worked too. It doesn't need to get creamy, just minced.
Boil the lasagna layers in water and move out to a clean kitchen towel to dry. Then cut them in half, as the cannelloni pasta is usually squared.
For the bechamel sauce, add the butter in a pot, and when it melts, add the flour, salt, pepper and nutmeg. Stir in together until it gets creamy and combined. Now start adding the milk slowly (better if it is warm), and the egg yolk, and keep mixing. If you get clumps you can always blend it.
To build them, add some sauce on a tray, then put some filling in the pasta layer and roll it. Add the cannelloni to the tray and when it is all filled, add bechamel on top to cover all the cannelloni. Sprinkle some grated cheese on top and now they're ready to either cook or freeze!
Bake for 15-20 min to cook at 180º and an extra 5 min at 220º to get the cheese crispy, and enjoy!