It's crunchy, saucy, creamy, sweet, savory, and all kinds of other words as well.
Soak Your Pasta
Start by soaking no-boil lasagna noodles in lukewarm water while you prepare your fillings. After soaking, lay them out on paper towels to dry.
Sauté a mix of mushrooms in oil. I use honshimeji, oyster, and dried morels that I've soaked in hot water for 10 minutes (save the water!). After the mushrooms are nice and brown, add a bit of shallot, garlic, and thyme to up the savory factor, then set them aside.
Deglaze that skillet with a cup of white wine, and the mushroom soaking liquid, scraping up any browned bits from the bottom of the pan.
Place a big dollop of pureed sweet potato (I boil them then puree them in the food processor with some maple syrup and olive oil) on your soaked pasta, then add some mushrooms.
Rolled and Ready
Then roll it all up into a nice tight cylinder and repeat with the rest of the pasta and mushrooms.
Add a couple cans of drained butter beans to your liquid (but don't rinse'em, you want that starch to thicken your sauce), along with a dash of soy sauce (for more savoriness), and a splash of lemon juice (to brighten things up a bit).
And the Greens
Next, some picked escarole, which adds its bitter crunch to the plate.
Layer the beans, escarole, sauce, and cannelloni in a casserole dish, cover tightly with foil, and bake it for about 20 minutes in a 425°F oven. Remove the cover and keep baking until it crisps up on top, another 20 minutes or so, adding a splash of water if the beans start to look too dry.
Plate and Serve
Plate up the cannelloni, spoon beans and braised escarole around them with sauce, sprinkle with parsley, and serve.